Sunday, October 16, 2011

Pear and Fig Coconut Cream Tart (gluten free, dairy free, soy free, egg free, grain free)

With the end of summer comes a lot of figs at my parents' house... this means a lot of figs in my refrigerator!! I can usually eat a few, but have been playing around with different things to do with them.  I dehydrated a bunch and those turned out well, but I also had an overabundance of pears from our CSA boxes that I wanted to use.  I have to admit, I've never liked pears.
I love pretty much all fruit except maybe papaya and pears. I can of course eat them, but I just choose not to. When baked however, apparently they taste much better! So I decided to play around with a grain free, simple crust, and a simple and savory cream to put the fruit on top of.  It came out really well and I ate it for breakfast, morning snack, afternoon snack, .... you get the point :)
You can totally use more fruit than what I did- I was playing around with this recipe- using canned coconut milk gives a much more coconutty flavor than coconut milk drink (like So Delicious) and is thicker.

Pear and Fig Coconut Cream Tart
(gluten, soy, dairy, egg, and grain free) 
2 cups almond meal
1/4 cup coconut oil
1 Tbsp chia meal in 2 Tbsp hot water
1/8 tsp celtic sea salt
1/4 tsp cinnamon

1/4 cup honey
1 tsp vanilla
1 can full fat coconut milk
1/4 cup arrowroot flour

2 small ripe pears (approximately 9 oz before cutting), sliced
4-5 ripe figs, sliced

Prepare your crust:
Mix your chia and water and set aside to gel. Mix all of the ingredients together with a fork or whisk and press into a 9.5" tart pan(mine has a removable center).

Over medium heat, warm your coconut milk, honey, and vanilla.  Once it is about to boil, whisk in your arrowroot.  Remove from heat and pour into tart shell.

Gently place your fruit onto the coconut cream and bake in the oven at 350^ for approximately 25 minutes or until the fruit looks soft and the crust firm.
Before Baking

Removed from Pan

Cool on counter and then place in the refrigerator to firm up.  Remove from pan, slice and serve.

Note: I had a little cream and fruit left over, so I took two of my Nutty Cacao Energy Balls and pressed them into a crust, added the cream and fruit and baked it alongside the big tart for a personal snack :)

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  1. Hi There~

    Really enjoy your blog. This pie looks fantastic!! I can't wait to make this. So nice to have a dairy free, gluten free and sugar free (egg, soy, etc,.) option for dessert! Thank you.
    Be Well, --Amber

  2. Think that crust might work with some sort of pumpkin concoction? We have a GF friend coming over for Halloween and I'm trying to surprise her.

  3. amber- thank you! hope it comes out well for you :)
    erin- it should, just watch to make sure it doesn't burn depending on how long you bake it. nut flours can be a little temperamental that way. if you don't have chia, you can also use flax meal and double it (or use an egg)

  4. What a lovely use for fresh figs! The whole thing sounds delicious. And I bet I could easily make this vegan with some agave or coconut nectar. :D

  5. Can I trade babysitting for some bites of these amazing looking yums?

  6. 3 Studies REVEAL Why Coconut Oil Kills Fat.

    The meaning of this is that you actually get rid of fat by eating Coconut Fats (including coconut milk, coconut cream and coconut oil).

    These 3 researches from big medicinal journals are sure to turn the traditional nutrition world around!