Happy Tarts- Yes, that’s What I Said
These tarts will make everyone happy. I ate two in one sitting. And that’s all I made this time. And I’m still happy!
For the Filling:
1 C cashews
1 juicy ripe pear
1 scrape vanilla pod
4 Tbsp water – to taste: if the pear is large and juicy you will need less water; if it is smaller and not as ripe, you will need more water. Anywhere between 2-4 tablespoons
For the crust:
1 C almond flour (leftover from your nutmilk, of course!)
1 sliver fresh ginger
1 Tsp cinnamon
Dash nutmeg – to taste
Dash allspice – to taste
Pinch salt – to taste
1/2 Tbs canola oil
1/2 Tbs coconut oil
-1Tbs raw honey, too, to help with binding. (that’s not vegan, obviously – I have learned that different things constitute ‘raw’ to different people. Some raw foodies, like Carol Alt, propose raw fish and salted meats like prosciutto, for example). Throw in 2-3 more dates to keep it real – real vegan, that is. It will start to bind fairly quickly.
Mix the flour, oil and dates in a food processor. Add the spices and salt. Taste to ensure it is to your liking. Add the honey so that it binds. If you want to keep it vegan, add more dates until it starts to clump.
Press out the base into ramikins or little bowls. Place in the fridge to harden.
Grind the cashew nuts in the foodprocessor until it reaches a flour-like consistency. Add the pear, vanilla, mix again. While the food processor is on, gradually add the water, until you get a thick, creamy consistency. It mustn’t be too runny.
Spoon the pear cream into the ginger-almond cases. Swirl around the top and place in the freezer for 30-6o minutes until it has reached your desired consistency. You want to take care it doesn’t freeze, though!
Check out the cashew nut cream cheese recipe.