Mini Pear Tarts With Coconut And Maple Crema - cooking recipe

Ingredients

None None Coconut and Maple Crema
1 cup coconut cream
3 tbsp maple syrup
1 tbsp arrowroot powder, mixed with 1 tbsp water until smooth
None None Almond Tart Dough
1 1/2 cups ground almonds
2 tbsp coconut oil
2 tbsp maple syrup
None None Pear Filling
3 None pears, peeled, cored, diced
1/2 cup pear juice
1/2 None lemon, zested and juiced
1 pinch ground allspice
1 tbsp arrowroot powder
2 tbsp shredded fresh mint leaves

Preparation

To make the coconut and maple crema, combine coconut cream and maple syrup in a medium saucepan. Bring to a simmer. Add arrowroot slurry. Whisk until mixture thickens. Transfer to a measuring cup and refrigerate until needed.
To make the crust, combine ground almonds and a pinch of salt in a food processor. Add coconut oil and maple syrup and pulse until mixture comes together. Remove dough and cover with plastic wrap. Freeze for 15 mins to relax.
Preheat oven to 350\u00b0F. Combine pears, pear juice, lemon zest, lemon juice, allspice and arrowroot powder in a saucepan. Bring to a boil then simmer for 10 mins. Fold in mint leaves and set aside to cool.
Remove dough from freezer. Roll out until 1/8 inch thick. Cut out 4 discs large enough to cover the top of 4 individual ramekins.
Fill each ramekin with pear filling. Place a dough lid on top then gently compress edges with your fingers. Bake for 15 mins, or until crust is golden brown. Serve with a scoop of crema.