Before I went through pastry school, I had never made a tart. I don’t know why but tarts never got my attention. Then, part of my training was to make everything and, in doing so, I discovered something. I love making tarts! The art of pressing the crust ingredients into a shell can be very meditative. There is also the flexibility of making the crust raw or baked. And don’t get me started on fillings or toppings — there are so many to choose from!
For this recipe I began with a vanilla pastry cream filling. Then I chose to roast pears to put on top, as I had pears that needed to get eaten. Next I opted for a raw crust that began as a basic recipe but then got a bit crazy with the inclusion of some Kibo chickpea chips. (It was a creative dare, and they worked beautifully.) I threw in a bit of raspberry jam and fresh raspberries and my creation turned heavenly, although hubby said it needed some chocolate. He can be predictable.
Pear-Raspberry Tart with Vanilla Pastry Cream
(This recipe is separated into components as any or all of the parts may be made ahead and the tart assembled later.)
Vanilla Pastry Cream adapted from Rouxbe Online Culinary School
1 cup raw cashews, soaked for 3-4 hours to soften
3 ounces unsweetened almond milk
1 ounce agave syrup
1 tsp vanilla extract
pinch of sea salt
Place cashews, milk, agave, vanilla, and salt in a high speed blender. Process on high until very smooth, scraping down the sides of the jar as needed. Place in the refrigerator until you are ready to assemble the tarts. (There will be extra, but it keeps in the refrigerator for a week.)
1 mini bag Kibo Himalayan Salt Chickpea Chips
1/2 cup walnuts
1/2 cup almonds
1/4 cup finely chopped dates
1/2 tsp water, as needed
Lightly spray four mini tart pans with vegetable oil spray. Set aside. Place the chickpea chips into a food processor and process into a coarse meal. Pour the meal out into a bowl. (You will only need 1/8 cup of this meal). Put the walnuts and almonds into the food processor and pulse until the nuts are finely ground. Put 1/8 cup chickpea chip meal into the food processor. Add the dates a spoonful at a time, pulsing between additions, until the dates are incorporated and the mixture is crumbly. Add the water, a little at a time, and pulse until the mixture just holds together when pressed with your fingers. If the mixture seems a bit too dry, add another date. If the mixture seems a bit too wet, add a few more nuts. Spread the mixture among the prepared tart pans. Press the mixture thinly, firmly, and evenly onto the sides and bottom of the pans. (You can use a small glass or measuring cup to press down with). Put the pans in the refrigerator until you are ready to assemble the tarts.
1 tsp maple syrup
1/2 tsp balsamic vinegar
1 pear, sliced thin
Preheat the oven to 375F. Mix the maple syrup and balsamic in a bowl. Add the pear slices and toss to coat. Pour the pears along with the liquid into a baking pan, arranging in a single layer. Roast in the oven for 15 minutes. Set on a wire rack to cool completely. Use immediately to assemble the tarts, or store in the refrigerator for up to several days.
To Assemble Tarts
4 mini tart crusts still in their pans
3-4 TBS seedless raspberry jam
Vanilla pastry cream
Roasted pear slices
12 fresh raspberries
For each tart, spread a thin layer of jam over the bottom of the crust. Spoon the pastry cream on top of the jam almost to the height of the crust. Lay several pear slices and a few fresh berries over the pastry cream. To serve, carefully remove the tart from the tart pan. For tips on how to remove a tart from a pan with a removable bottom, see this article.
Until next time, happy baking!
[…] cookies (such as Oreos)4 tablespoons vegan butter or margarine, meltedVanilla Pastry Cream (from Pear-Raspberry Tart with Vanilla Pastry Cream)1 cup raw cashews, soaked for 3-4 hours then drained3 ounces almond milk1 ounce agave syrup1 […]
Wow these look great! Also the pear with balsamic vinegar 😍
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I’m glad you like the tarts, Cakefiles. As to the balsamic and pear combo – I explored that in a Rouxbe Cooking School class. It makes the dessert so elegant.
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