In this guilt-free pear almond tart recipe I have used the healthiest choice of ingredients. For example whole-meal flour giving the dish a beautifully moist texture with a nutty taste. I use flax-egg in many of my dessert and breakfast recipes as a replacement for eggs. Silken tofu is available in a tube and in cube form, both give equally good result. Point to note is that baking powder and baking soda are totally different and will affect the final outcome. Be sure to use baking powder for this recipe.
- ¾ cup (115g) whole-meal plain flour
- ½ cup almond meal
- ½ tsp cinnamon powder
- 1½ tsp baking powder
- 1 tsp vanilla essence or paste
- 40g coconut oil, melted
- 1 flax-egg (1tbsp flax meal soaked in 3 tbsp water)
- ¾ cup (180g silken tofu)
- 2 firm pears
- 2 tbsp raw sugar
- ⅓ cup (80ml) maple syrup
- 1 cup vanilla cashew cream, to serve
- Peel, core and slice pears into 5 slices per half
- Place the flour, almond meal and baking powder in a bowl and mix to combine.
- In a separate bowl, mix together maple syrup, tofu, flax-egg, lemon rind and cinnamon with and electric mixer until smooth
- Add the tofu mixture and coconut oil to dry ingredients and mix with a wooden spoon to combine
- Line the base of a greased 24cm tart tin with baking paper
- Pour the mixture into the tin and smooth the top using a spoon o butter knife
- Arrange the pears evenly over the top and sprinkle with raw sugar
- Bake for 35-40 minutes or until the sugar is caramelized and tart passes the skewer test.
- Serve warm with whipped vanilla cashew cream