Vegan Pear and Almond Tart
This delightful and high-protein tart recipe is a healthy winner for breakfast, snack or dessert. Texture of the tart is nutty and rich with the succulently caramalised layer of the fresh pears.
Ingredients
- 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
- 40 g 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
Instructions
Preheat oven to 190°C (375°F)
- 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