Raw Pear Tart with Cashew Cream and Fresh Berries

The perfect holiday dessert recipe, this raw pear tart with cashew cream will delight even the most adamant non-vegan.
The perfect holiday dessert recipe, this raw pear tart with cashew cream will delight even the most adamant non-vegan.

Raw Pear Tart with Cashew Cream and Fresh Berries

Recipe from The 30-Minute Vegan’s Taste of Europe by Mark Reinfeld.  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012.

Yields 1 (9-inch) tart

Crust:

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• 1 cup finely chopped pitted dates (try Medjool)

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• 1-1/4 cups chopped pecans

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• Pinch of ground cinnamon

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• Pinch of ground cardamom

Cashew Cream:

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• 1 cup raw cashews

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• 1/2 to 3/4 cup water

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• 2 tablespoons agave nectar, coconut nectar, or pure maple syrup to taste

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• Pinch of sea salt

Topping:

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• 2 tablespoons freshly squeezed lemon juice

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• 3 tablespoons pure maple syrup or agave or coconut nectar

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• Pinch of ground cinnamon

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• Pinch of ground nutmeg, or ground cardamom, or allspice

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• 2 large ripe pears, sliced into 1/2-inch strips

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• 1 pint fresh berries, rinsed and drained well

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• Mint leaves

Directions:

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1. Place the cashews in a small bowl with 2 cups of water. Prepare the topping: Place the lemon juice, maple syrup, cinnamon, and nutmeg in a large shallow dish and mix well. Add the sliced pears and gently coat well.

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2. Prepare the crust: Oil a 9-inch tart pan. Place the pecans in a food  processor and process until finely ground. Add the dates, cinnamon, and cardamom and pulse-process until the ingredients are just ground  up. Do not over-process or your crust will be too gummy.

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3. Transfer to the tart pan and press down firmly to create the crust. The mixture should be holding together. If not, return to the processor and process a bit further. Depending upon the moisture of the dates, you may need to add a small amount of water or liquid from the topping to help hold the crust together.

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4. Prepare the cashew cream: Drain and rinse the cashews well. Place them in a strong blender along with the 1/2 to 3/4 cup of water and agave nectar. Blend until creamy. The amount of water you will need will depend on the strength of your blender.

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5. Spread an even layer of the cream over the crust. Creatively place the pear slices on top of the cream. Try forming a spiral where each pear slice slightly overlaps the one next to it.

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6. Decorate with fresh berries and mint leaves. If you have more time, chill for 15 minutes or more before serving.

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