Skip to content

The Raw: Creamy Pear Tart with Apricot Almond Crust

June 10, 2011

It’s entirely too hot to bake and I don’t know about anyone else, but I’m already tired of sorbet!  Not to knock it, but my favorite desserts are ones with a bit more sustenance.  Something creamy, chocolate-y or flavored with bourbon.  To tackle my sweet tooth simply, and without additional heat, I made this creamy pear tart.  It’s a no-bake dessert, using entirely raw ingredients.

The crust is created with blended almonds and apricots, flavored with lemon juice to give it a little tangy kick.  The cashew cream filling is exactly how it sounds, creamy! Yay! It’s also quite sweet with only a slight nutty flavor.  The topping is made of sliced anjou pears, because their great to eat raw and they looked just too beautiful at the market to pass.

I had never (consciously) made a completely raw tart before, but was surprised by how easy it is.  I own an upright blender, so making the cashew cream was a little tricky at first.  I initially didn’t have enough water in the mixture.  If you don’t own a vita-mix, just be patient, keep adding water little by little and blend until smooth.  If your blender does not cooperate, follow the directions below about straining the mixture before adding to the tart. This dessert is perfect when chilled right before serving.  I keep the tart in the refrigerator, but freeze each piece about five to ten minutes before serving.


Raw Creamy Pear Tart
Makes one, 9-inch pie

1 Apricot Almond Crust, recipe below
3 – 3 1/2 cups, Raw Cashew Cream, recipe below
2-3 small anjou pears, halved, seeded and sliced crosswise
1-3 Tablespoons fresh lemon juice

1: Pour cashew cream into pie crust and smooth the top.
2: Place pear slices over the top of the tart; begin at the outside of the tart, overlap pears and work toward the middle. Sprinkle with lemon juice, then serve.  May chill before serving.

Apricot Almond Crust
Makes one, 9-inch crust

2 cups raw almonds, soaked 2 hours or overnight
1/2 cup packed dried apricots, unsulphered
2 Tablespoons fresh lemon juice
1-2 teaspoons lemon zest

1: In a food processor or standing blender, chop almonds into an almost fine texture. Add apricots and pulse until apricots are chopped and mixture sticks together.  Mix in lemon juice and zest.
2: Transfer mixture into a springform pan or pie pan. Press mixture into bottom and sides of pan. (The sides do not need to be fully covered.)

Raw Cashew Cream 
Makes about 3- 3 1/2 cups

2 cups raw cashews, soaked  2 hours or overnight
1/2 – 3/4 cup water
2 Tablespoons raw honey
2 Cups raw cashews, soaked 2 hours or overnight
1/2- 3/4 cup fresh pear or apple juice

1: In an upright blender or a vita-mix, blend all ingredients until smooth.  In the upright blender, if the cashews will not become creamy, press the mixture through a fine strainer.  Discard what doesn’t go through the strainer.)


5 Comments leave one →
  1. June 10, 2011 4:24 pm

    Oh my gosh, Lauren! This looks absolutely incredible! You’ve outdone yourself this time. 🙂

  2. Christina permalink
    June 15, 2011 4:26 pm

    In the Raw Cahsew Cream ingredients you have “1/2-1 3/4 cup fresh pear or apple juice”
    Should that read “1/2 – 3/4 cup” ?

    I agree with Bathsheba’s comment!


  1. Creamy pear and cinnamon tart

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: