Deep Dish Apple Pear Tart and A Big Announcement
Ok, drum roll....
I'm going to be a published author! Yes, I have accepted a book deal with a American publishing company, Quarry Books, to write a raw vegan dessert recipe book. This is a dream come true. Soon, all of you who have asked me for a real book you can hold in your hands will be able to do just that! A real book with MANY gorgeous photos taken by a real photographer (not me). Yay!
My work on the book has been underway for a little while now. I have so many delicious new recipes that I'm so excited to share. And I'm curious to hear YOUR ideas. What recipes do you want to see in the book?? Join in our discussion on facebook and posted your idea, or in my comments section below.
Now, dessert! This apple pear tart is partly thanks to my landlord who gave me some Asian pears (or apple pears) from her tree a few weeks ago. They've been sitting in my fruit basket and I finally decided to do something about it. I didn't have quite enough to make up the entire filling for the tart so I added some pear too.
This fresh fruit tart consists of a cashew coconut crust filled with an apple pear, date, and cinnamon filling with a touch of orange. I finished it off with a coconut drizzle.
It makes one deep 8" tart, or a 9" tart of regular depth. If you have a regular tart pan (sides about 1" high), you'll have some crust and filling leftover for a snack for yourself 😉
Deep Dish Apple Pear Tart
If the filling is too wet it will make the crust soggy so make sure to add a bit more apple or pear. The crust will seem "wet/oily" but it will firm up when chilled. Make sure to chill it in the freezer to set properly while making the filling. You could even let it sit overnight in the fridge to set before putting the filling in for best results.
1 1/3 cups cashews
1 1/3 cups shredded coconut
2 1/2 - 3 tablespoons maple syrup
2 pinches salt
2 tablespoons + 1 teaspoon melted coconut oil
Grind the cashews and coconut into flour in a food processor.
Add the remaining ingredients. Process to combine.
Press the mixture evenly into a deep 8" tart pan with removable bottom.
Chill in the freezer while making filling.
2 ripe pears, cored and diced (no need to peel)
1/2 teaspoon pure vanilla extract
Splash of fresh orange juice and orange zest, optional
Add the diced pears. Stir all together. Add a bit more chopped apple or pear if the mixture is too wet.
Spread into the tart crust.
1 tablespoon melted coconut butter
2 1/2 teaspoons hot water
1 teaspoon melted coconut oil
2 drops vanilla stevia
Stir all ingredients together in a small bowl. Make sure to keep warm or it will cease.
Drizzle over the tart.
Here's what I've shared on Instagram in the last few days:
Cookies N Cream White Chocolates (recipe from Raw Chocolate Dream ebook)
Raw Dark Chocolate Chunks (Raw Chocolate Dream) being prepared to go into blondies.
The apple pear tart!
Raw chocolate brownies (recipe HERE)