Has anyone ever said no to a really fancy and slightly tart Tatlet? I think not. This recipe will impress anyone who appreciates a handcrafted dessert with a twist.
Pear season will come to an end soon and this is the perfect opportunity to close it out with a treat that nobody will ever forget. Let us know how they came out and feel free to innovate and add your own twist.
If you liked this dessert, why not check out another like our Vegan Miso Sweet Cookie Recipe.
- 2 small Asian pears, quartered, cored and thinly sliced
- 3 tbsp lemon juice
- Scant ½ cup water
- Scant ¼ cup evaporated cane juice or organic granulated sugar
- Generous ½ tsp ground ginger or 1 tsp grated fresh ginger root
- Pinch coarse kosher salt
- Nonstick cooking spray or oil spray
- ¾ cup whole-wheat pastry or all-purpose flour
- Pinch coarse kosher salt
- ¼ tsp ground ginger
- 2 tbsp grapeseed or light olive oil
- 2 tbsp agave nectar
- 2 tsp water
- Scant 1 cup Simplest Nut-Free Cream
- 1 organic orange, zested and juiced (use ½ cup juice)
- ¼ cup agave nectar
- Pinch kosher salt
- 1 tbsp organic cornstarch
- ½ tsp agar powder
- 1 tsp pure vanilla extract
- More organic orange zest, for garnish
To make the pears, place the pears in a medium-sized, heat-resistant bowl. Add the lemon
juice and fold to combine. The lemon juice will prevent browning. In a small saucepan, combine the water, cane juice, ginger and salt. Bring to a low boil on medium-high heat, lower the heat to a simmer and simmer for 4 minutes. Let cool for 5 minutes before pouring on top of the pears. Cover with a plate and set aside until
ready to use. The pears can be stored in an airtight container in the refrigerator for up to 3 days if prepared ahead.
To make the crust, preheat the oven to 325°F. Lightly coat 6 (3-in) mini tart pans with spray. In a bowl,
use a fork to combine the flour, salt and ginger. Pour the oil and agave on top, stir with a fork to mix. Add the water as needed to obtain a dough that is neither too wet nor too dry. Divide the dough among the prepared pans, about 1 slightly heaping, packed tablespoon each. Press down evenly at the bottom and on the sides of the pan. Lightly prick the crust with the tines of a fork to prevent bubbling. Place the pans close to the bottom rack of the oven because the top of the crusts will bake faster. Bake 14 to 16 minutes, or until golden
brown all over. Keep an eye on the oven to prevent burning. Remove from the oven and place on a cooling rack. Once cool enough to handle, remove the crusts
from the pans and let cool completely.
To make the filling, in a small saucepan, vigorously whisk to combine the cream, orange juice, agave,
salt, cornstarch and agar. Be sure no clumps remain. Bring to a low boil on medium-high heat, lower the heat to a simmer and cook for 5 minutes to activate the agar, whisking constantly. The mixture should reach the thickness of pudding after 5 minutes. If it doesn’t, continue until it does. Stir the vanilla and orange zest into the filling. Set aside to cool, whisking occasionally to prevent lumps.
To assemble, fill the cooled crusts with cooled cream filling. Use a spatula to flatten the filling
in each crust. Loosely cover with plastic wrap. Chill for 1 hour. There might be leftovers, so just place them in a small bowl, cover with plastic wrap and enjoy them chilled.
When ready to serve, top each tartlet with a few slices of pears. Be sure not to add too
much of the ginger syrup so that the tartlets don’t get soggy, and add extra
orange zest on top. The tartlets are best eaten the day they are prepared.