Pear Hazelnut Mini Tarts
Posted: October 28, 2008 Filed under: Agave Nectar, desserts, fall, gluten free, No Cook, no grains, raw, Stage 2, Vegan Leave a comment »
I’ve been waiting a long time to have a fruit dessert. I’ve worked very hard to get to Stage 2, and it’s high time I celebrate!
Fall is certainly here, and I had a chance to pick up some delicious seasonal fruits: apples, pears, pomegranates, tangerines, and figs just to name a few. I always underrate the fall season for great produce. I’m a summer baby, so summer fruits and veggies are always going to be my favorite, but I’m always pleasantly reminded that fall has great things to offer too.
I’ve gotta admit, since I haven’t had fruit, this dessert is super sweet to me! I only ate half of my mini tart, and that was more than enough! Wow, how my taste buds have changed!
Filling:
2 pears
1/4 cup raw agave
1/2 tsp cinnamon
1/2 tsp ground ginger
Crust:
2 cups hazelnuts
1/4 cup raw agave
Mandoline (or a good sharp knife and supreme slicing skills!)
Food processor
mini tart pans
With a mandoline, slice pears into thin slices, then cut slices in half with a sharp knife. Place in bowl and toss with agave, cinnamon and ginger. Cover with plastic wrap and refrigerate for 4 to 24 hours.
In a food processor, pulse hazelnuts until you get a fine meal. Add agave and pulse until mixture pulls away from the sides. Press nut mixture into mini tart pans. Refrigerate for up to 4 hours.
To assemble, lay half slices on bottom of nut crust vertically. Lay the next layer of slices horizontally. Continue alternating until slices reach top of pan. Unmold and serve.
Makes 4 mini tarts
*I don’t recommend cooking fruits if you are healing from candida. The heat kills the fiber and concentrates the fruit sugars too much. Best to eat them raw.
*Food combining is crucial at Stage 2 of the diet. Fruit really shouldn’t be combined with grains or flesh proteins. The mismatch causes fermentation that the candida would like to feed off of!
