These will last up to two days in the fridge.
If I keep posting recipes from Ani’s Raw Food Kitchen, by Ani Phyo I may get sued but I just can’t resist. These tarts are the bomb. They are by far our favorite out of Ani’s book hands down. J said they taste and look like something you would get at a nice restaurant and has requested me to make these several times since. I usually just halve the recipe since there are only three of us. I squeeze half the recipe into three cups and it works out perfect. Be sure to use individual mini tart cups or like I used, the individual silicon muffin cups. That way you can flip them over to remove them one at a time. Or if you made one large tart you can just leave it in the pan and take out individual slices. I like the little personal cups myself. Z loved them needless to say. Whole food, raw, nuts and fruits, the best food you can put in your body. Don’t skip this one!
Sky view!
Raw Pear Tarts
This recipe is from a new book I picked up called Ani’s Raw Food Kitchen, by Ani Phyo. Makes about six muffin cups worth.
- Ingredients (crust)
- 3 c. raw organic cashews
- 1/2 c. organic dates, pitted (about four)
- 1/2 c. organic raw coconut flakes
- 1 vanilla bean, scraped (or 1 t. vanilla extract (alcohol free))
- 3/4 t. sea salt
- Ingredients (filling)
- 2 organic pears, diced or sliced
- 1/2 c. organic dates, pitted (about four)
- 1 T. coconut oil
- 1 organic orange, peeled and seeded
- 1 vanilla bean, scraped (or 1 t. vanilla extract (alcohol free))
- Preparation
Combine nuts, dates, coconut flakes, vanilla and sea salt in food processor until it becomes a cornmeal like substance or just crumbled enough to make a nice crust. Divide between six individual muffin/tart molds (I use these which are great because you can squeeze them a little to help them drop out easily). Press crust into muffin/tart molds to form a nice even crust building it up the walls. Cut up pears and place in a medium bowl and set aside. Next combine dates, orange, coconut oil and vanilla in a food processor until it becomes sauce-like. Pour over pears and coat well. Spoon the filling into the crusts. To remove, turn upside down with your hand cupping the top so that nothing falls out. Flip back over and set on plate to serve. Top with some coconut flakes if you wish.
Note: If you want to do a full tart the crust to filling ratio will change so you will need more filling. Add 1 pint of fresh figs, sliced or double the pears.
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