Mini Pear Tarts With Coconut And Maple Crema

1. 1

   To make the coconut and maple crema, combine coconut cream and maple syrup in a medium saucepan. Bring to a simmer. Add arrowroot slurry. Whisk until mixture thickens. Transfer to a measuring cup and refrigerate until needed.

2. 2

   To make the crust, combine ground almonds and a pinch of salt in a food processor. Add coconut oil and maple syrup and pulse until mixture comes together. Remove dough and cover with plastic wrap. Freeze for 15 mins to relax.

3. 3

   Preheat oven to 350u00b0F. Combine pears, pear juice, lemon zest, lemon juice, allspice and arrowroot powder in a saucepan. Bring to a boil then simmer for 10 mins. Fold in mint leaves and set aside to cool.

4. 4

   Remove dough from freezer. Roll out until 1/8 inch thick. Cut out 4 discs large enough to cover the top of 4 individual ramekins.

5. 5

   Fill each ramekin with pear filling. Place a dough lid on top then gently compress edges with your fingers. Bake for 15 mins, or until crust is golden brown. Serve with a scoop of crema.

* Per serving · 4 servings · Values may vary.