Tuesday, November 19, 2013

Pear Tart, with Cashew Cream and Toffee-Date Topping

I’m sure many of you have heard of Semi-Homemade with Sandra Lee, well this next recipe is what I consider a raw semi-homemade dish. Although I’m not a big advocate of the Larabar, since General Mills purchased it, it’s still a better alternative then some of the other processed bars on the market. If you have the time make your own version of the Larabar – it will be healthier and taste more like the original Larabars that were first introduced years ago. Anyway, this recipe is still super delish! If you love pears, and dates, you will truly enjoy this recipe. Here it is:

For the crust.
Ingredients:
2 Ginger Snap flavored Larabars
dash of ground cinnamon
dash of ground ginger
2 Bartlett Pears, or other variety (cut into slightly thin slices)

Preparation:
Process Larabars in a food processor until a dough ball forms. Remove dough, and roll flat. Take dough and press into the bottom of bowls, or small tart dishes. Add the fresh cut pear slices. Sprinkle cinnamon and ginger on top. Set aside.

For the cashew cream filling.
Ingredients:
1 cup raw cashews (soaked for 8 hours or more – very soft)
1/2 cup raw macadamia nuts (soaked for 8 hours or more – very soft)
1 tsp organic vanilla extract (non-alcoholic)
1/4 – 1/2 cup raw agave nectar

Preparation:
Combine soaked cashews and macadamia nuts into a food processor or blender. Add a little water and mix until super smooth, gradually adding the agave nectar and vanilla extract. Add more agave or water as needed to make cream. Cream should be thick and smooth – not runny. Pour cream over top of pears and crust. Place in freezer until firm.

For the toffee-date topping.
Ingredients:
1 1/2 cups Medjool dates (pitted and soaked for 1 hour – reserve water)
4-6 drops English Toffee flavored SweetLeaf Liquid Stevia

Preparation:
Using the reserved water with the dates, smash them into a creamy paste. (I did this by hand, but you can use a blender or food processor if you’d like). Once smooth, add the English Toffee liquid stevia – mix again.

To assemble and serve tart:
Remove cream tart from freezer and let sit in refrigerator for about 30 minutes to an hour to slightly thaw. Spread date paste over top and serve.