Lemon Pear Tart
DAIRY FREE / SUGAR FREE / GLUTEN & WHEAT FREE
LEMON PEAR TART
Base Ingredients:
- 50 – 60g Honey
- 1 cup desiccated coconut
- 30ml Coconut oil
- 2 tablespoons tapioca starch
Topping Ingredients:
- 400ml Coconut Cream tin OR Yoghurt
- 1/4 cup Lemon Juice
- 1/2 cup Date paste
- 3 extra large eggs OR 4 medium eggs
- 1 heaped teaspoon honey
- 1/4 cup tapioca starch or flour
- 2 pears, cut in thin slices + 1 tsp honey & 1 tsp coconut oil or butter
How to prepare:
Bring to boil in a pot with closed lid, 170g Dates with 1/4 cup water. Take off the heat & let it sit with closed lid, to soften & cool
Pre-heat the oven to 180 degrees
Blend with hand together all the Base ingredients & put in a tart baking dish or round cake tin. Make sure to oil or butter it first
In a food blender or with mixer, mix all the topping ingredients well & pour over the base
Bake in oven for 45min to 60min, until set
Soften the slices pears in a pan, with a dash of water, 1 tsp honey & 1 tsp coconut oil. Once the cake comes out of the oven, decorate with pear. Once cooled, put in the fridge for at least 3 hours