Posted by Renée Leonard-Stainton on 16 May 2016 - 1:22pm

Pear, Hazelnut & Salted Caramel Tarts

A heavenly trio of a textured hazelnut & ginger base, silky & sweet salted caramel centre + lightly baked maple pears. Wholesome and seasonal (hello, Winter!), these warming little tarts are enough to satisfy that sweet craving & pair perfectly with a chai tea. The salted caramel mixture will make more than enough for these tarts, & the extra can be stored in a jar to dip apples into or spread on toast. Enjoy! x

Method

Soak dates for at least 4 hours in water. Drain the dates, reserving the soak water.
Add dates to a food processor along with all other ingredients (except the pears). Blend on high until dates are smooth. Then add 2 tablespoons of soaking water, or enough until it is a thick but pourable consistency.
Mix hazelnut meal, spelt flour, coconut oil and ginger in a food processor until it looks like rough crumbs. You should be able to pinch the crumbs together and they’ll hold their shape.
Drizzle 1 tablespoon of maple syrup in; briefly process to incorporate it
Put crumbs into small greased tart tins and push into shape.
Bake at 180 degrees for 8 minutes
Let the bases cool before pouring the salted caramel into them. Top with fanned sliced pears.
Drizzle 1 tablespoon of maple syrup over the tarts. and bake at 180 for 15 minutes.

Salted Caramel & Pear

Serves 2 c

2 cups pitted Medjool dates
¼ cup almond butter
4 tsp. fresh lemon juice
½ tsp. sea salt
1 vanilla bean, seeds scraped
Soaking water, as needed
2 pears, cut into thin strips

Hazelnut Base

1 1/4 cups of ground hazelnuts
3/4 cup of spelt flour
3 tablespoons of coconut oil, room temperature.
1 tspn of ground ginger
2 tablespoon of maple syrup
Pinch of salt

Nutrition Bite

Spelt flour - While it's from the same family as modern hybridised wheat, spelt has a different genetic structure, with a greater protein content and a greater concentration of minerals and vitamins. The gluten, however, is easily digestible. This accounts for it often being more readily tolerated by those with wheat intolerances, although its higher protein content makes it unsuitable for those with gluten intolerance.

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