Ingredients
Scale
- 4 ripe pears
- 1/2 cup coconut sugar
- 1/2 teaspoon ground cardamom
- 3 cups shredded coconut
- 6 tablespoons coconut flour
- 1/4 cup honey
- 1/4 cup coconut oil
- pinch of salt
- 1 teaspoon lemon juice
Instructions
- Set aside one of the pears for the topping. Peel, core, and roughly chop the other three pears. Place in a medium saucepan along with 1/2 cup coconut sugar and cardamom. Stir and set aside while you make the tart shells. The pears will start to release their juices and the sugar will dissolve.
- Preheat oven to 350° F.
- Use a food processor or mixer to combine shredded coconut, coconut flour, honey, coconut oil, and pinch of salt to make a thick dough. NOTE – If you are not using a food processor, you will find it easier to mix if you melt the coconut oil first.
- Press the dough into the individual compartments of a 12 mini-tart pan or individual mini tart shells placed on a baking sheet.
- Bake in oven for 10-12 minutes, or until lightly browned and set. Watch closely as oven temperatures may vary and they can burn easily.
- Remove from oven and let shells cool while you finish making the filling and topping.
- Place the pear and sugar combination you created in step 1 over high heat. Bring to a boil and then lower to medium and cook 15-18 minutes, or until fruit can be easily smashed. Use a potato masher or immersion blender to turn into a smooth sauce. Cook for another 10 minutes, or until thick. Set aside to let cool slightly.
- Peel the remaining pear and cut into small cubes. Place in small saucepan with lemon juice and just enough water to cover. Bring to simmer and cook about 5 minutes, or just until the pear pieces are soft.
- Assemble tarts by dividing the caramelized filling evenly among them, then topping each with a spoonful of lightly cooked pears (discard the liquid). If desired, sprinkle each tart with coconut sugar.
- Best eaten the same day they are made.
- Prep Time: 30
- Cook Time: 30
- Category: Treat