Name: Mini pear tarts with coconut and maple crema
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 millilitre coconut cream; 3 tablespoon maple syrup; 1 tablespoon arrowroot powder; 1 tablespoon water; 1 cup almond meal or almond flour (plus extra for dusting); 30 millilitre coconut oil; 30 millilitre maple syrup; 3 pears, peeled, cored and cut into 1cm dice; 125 millilitre pear juice; zest and juice of 1/2 lemon; 1 pinch allspice; 1 tablespoon arrowroot powder; 2 tablespoon shredded mint leaves

Ingredients

250 millilitre coconut cream

3 tablespoon maple syrup

1 tablespoon arrowroot powder

1 tablespoon water

1 cup almond meal or almond flour (plus extra for dusting)

30 millilitre coconut oil

30 millilitre maple syrup

3 pears, peeled, cored and cut into 1cm dice

125 millilitre pear juice

zest and juice of 1/2 lemon

1 pinch allspice

1 tablespoon arrowroot powder

2 tablespoon shredded mint leaves

Method

1.To make coconut and maple crema, add coconut cream and maple syrup to a medium saucepan and bring to a simmer. Mix arrowroot and water in a cup and stir into coconut cream. Whisk until mixture thickens and transfer to a jug. Refrigerate until needed.

2.To make the crust, place almond meal and a pinch of salt in a food processor along with coconut oil and maple syrup. Gently pulse until mixture comes together. Remove dough, cover with plastic wrap and place in freezer for 15 minutes to relax.

3.Preheat oven to 180°C. Place pear, pear juice, lemon zest and juice, allspice and arrowroot powder in a saucepan on medium heat. Bring to the boil then simmer for 10 minutes. Fold in the mint leaves and set aside.

4.Remove dough from freezer. Cut two large sheets of baking paper, place one on the bench and dust with almond meal. Place dough onto dusted surface then place second sheet of paper on top and roll out to 3mm thick. Cut out four circles large enough to cover the top of each serving dish or glass.

5.Fill each dish with pear filling, place a dough lid on top and gently compress the edges with your fingers. Bake for 15 minutes or until crust is golden. Serve with a scoop of the crema.

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Ingredients

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