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Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream

 

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These festive and rustic Pear Tartelettes with Dark Chocolate & Caramel are so delectable it feels rather a feat to convey in mere words their divinity… nothing can possibly match the exquisite experience of biting into such a dream!  Alas, proceed I must and, fortunately, their sheer memory has already made things easier…

 

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Encapsulating holiday decadence, these tantalizing tartelettes glisten in caramel and drizzles of dark chocolate atop beautiful layers of dried pear tucked inside a cookie-crisp crust finished with clouds of rich, vanilla bean ice-cream.  Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (100% raw & vegan) are not only beautiful to behold I dare say they sing holiday carols to our taste buds with their incredibly vibrant and luxurious flavor.  Joy to the World!

 

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The apple (or pear in this case) doesn't fall far from the tree, as the inspiration for these beautiful Pear Tartelettes came from a traditionally cooked pie of the very same name which my husband used to request every holiday, birthday and other opportunity possible.  Since he loved it so much it was a necessity to recreate a raw vegan version.  Expectations were surpassed by far! This high vibe raw vegan delight is unbelievably BETTER!  Of course, I act surprised, perhaps because once upon a time it truly seemed that cooked recipe could not be improved upon if one tried, and yet I'm not.  Why wouldn't fresh, living ingredients with 100% of their life force essence completely blow us away!  

  

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Pear tartelettes are absolutely phenomenal even without the accompanying Vanilla Bean Ice-cream.   However, I'm never disappointed when that small voice of persuasion steers me to take things a step further – and this was no exception.  Vanilla Bean Ice-cream is a dream all in itself too!  Clouds of pure heaven.  And when two dreams unite, as in the case of magical tartelettes topped with pure clouds of heaven, well that's what we call a miracle, fit for celebrations!  Both the Tartelettes and the Vanilla Bean Ice-Cream are simple to prepare, though undivided care and attention to each element and sourcing of the very best of ingredients is needed. However, if you're anything like me, cozy, soulful kitchen time when heavenly tastes are a necessary means to perfection, letting go into the process is the reward and the beautiful result is simply one delicious circle of love.

 

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 This is my submission to the Tinned Tomatoes & Lisa's Kitchen No Croutons Required + Bookmarked Recipes Challenges and Ren Behan's Simple & in Season!

 

Recipe for Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (Raw & Vegan)

(Makes 2 tartelettes)

INGREDIENTS

Raw Vegan Pear Tartelette, Crust & Crumb Topping

  • 3 Pears, peeled and thinly sliced (1/8")
  • 1 1/4 cup oat groat flour (measure the flour not the groats, grind groats in Vitamix to get flour
  • 3/4 cup dates, pitted
  • 1 t vanilla powder
  • 1 1/2 – 2 T water
  • 3 T extra virgin coconut oil
  • 2-3 drops lemon essential oil (edible grade only)
  • 3/4 t himalayan salt 
  • 1/4 cup soaked/sprouted/dehydrated walnuts
  • 2 T raw coconut crystals

Raw Vegan Caramel Filling

  • 1 cup raw cashews soaked overnight
  • 1/4 cup raw coconut nectar
  • 1/4 cup full fat coconut milk + 1 or 2 T more as needed
  •  pinch himalayan salt
  • 1/2 t vanilla powder
  • 1-2 drops lemon essential oil (edible grade only)

Raw Vegan Dark Chocolate

  • 1/4 cup raw cacao powder
  • 1/4 cup extra virgin coconut oil, melted
  • 1/4 t ceylon cinnamon
  • pinch of himalayan or celtic sea salt
  • stevia to taste (I use barely any here)

Raw Vegan Vanilla Bean Ice-Cream

  • 16 oz frozen raw baby thai coconut meat
  • 2-3 frozen super ripe bananas
  • stevia to taste
  • 1/2 t vanilla powder

 METHOD

Dried Pears

  1. Assemble sliced pears on a teflex sheet of the dehydrator and dry at 115 for 2-3 hours. Alternatively, dry on lowest setting of your oven w/ oven door propped open an inch, for and hour.

Tartelette Crusts

  1. Process Oat Groat flour, Dates and Vanilla Powder in a food processor until well incorporated and broken down.  Add water, essential oil, coconut oil and salt and pulse until fully combined and dough sticks together when pinched between two fingers.
  2. Take 1/3 of the above mixture and set it aside for latter use in crumb topping.  
  3. Press the remaining 2/3 into two 4" diameter 3/4" deep pie tart tins.
  4. Place into the dehydrator at 135F for 1 1/2 hours. Turn down to 115 for another hour then remove and set in the freezer.  Alternatively, use your oven on lowest setting w/ door propped open an inch for only 1 hour.

Crumb Topping

  1. Toss the mixture set aside in step 2 above with 1/4 cup chopped walnuts and 2 Tbsp raw coconut crystals until crumb topping coated lumps are achieved. Set aside.

Caramel

  1. Blend all the ingredients in a Vitamix until smooth and creamy adding extra coconut milk as necessary to thin.  Place mixture in fridge where it will thicken slightly.

Dark Chocolate

  1. Whisk together all ingredients until completely smooth.

Vanilla Bean Ice-Cream

  1. Blend all ingredients in Vitamix, using the tamper, until super smooth and creamy. Scoop out into an air tight container and set aside.  If storing in freezer, allow to come to room temperature for an hour to thaw and make scoopable, before serving. I actually prefer storing mine in the fridge where it retains a whipped ice-cream texture. This ice-cream does not melt away like traditional making it very nice for entertaining!

Tartelette assembly

  1. Smear a thin layer of the caramel across the bottom of each tart shell.
  2. Neatly layer the dried pears inside the two tartelette crusts, smearing a bit of the caramel over each layer, including the top, as you go.
  3. Sprinkle crumb topping over top.
  4. Set tartes in freezer for 20 minutes to set.
  5. Remove from freezer and drizzle tartes with dark chocolate.
  6. Optional: Drizzle a very TINY amount (1/2 to 1 teaspoon) of coconut nectar across the top for an extra caramel topping affect. Don't go overboard or it will turn into a sticky ooey-gooey mess!
  7. Place back in freezer for final set.  Bring to room temperature for 1 hour before serving.
  8. Tartelettes can be served whole or sliced into 4 – 6 pieces and topped with Vanilla Bean Ice-Cream.  The Vanilla Bean Ice-Cream will not melt at room temperature making these perfect for entertaining!  
  9. Revel with pleasure on a cloud of Sweet Holiday Bliss! 

 

Do you have a holiday favorite you'd like upgraded to a high vibe raw & vegan version?  Share in the comments below for the opportunity to have me recreate it for you!

 

Follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN! 

 

All Love,

Juliane

 

Thank you for visiting 🙂  

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Delicious Deep Dish Apple Pie

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Delicious Deep Dish Apple Pie

Beautiful to behold. Delicious to eat!  My Deep Dish Apple Pie is a recipe you'll treasure for a lifetime.  This classic favorite is equally welcome during the winter holidays or for a summer barbecue. Impressive mounds of deliciously seasoned chunks of apple are piled high inside a tender, flaky pie crust and finished perfectly with a ball of creamy vanilla ice-cream.  Watch it dissapear before your very eyes… this tasty wonder doesn't last long!


Recipe for Deep Dish Apple Pie (Serves 10)

Ingredients

FILLING

  • 4 pounds Granny Smith apples, peeled, quartered, and cored (They're crisp & won't turn into grainy mush during baking. Don't worry, we'll sweeten them up in a few steps!)
  • 1 lemon, zested
  • 1 orange, zested
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed orange juice
  • 1/2 cup sugar, plus 1 teaspoon to sprinkle on top
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice

FLAKY, TENDER PIE CRUST

  • 1 egg beaten with 1 tablespoon water, for egg wash
  • 12 tablespoons (1 1/2 sticks) very cold unsalted butter
  • 3 cups all purpose flour, plus extra for rolling
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/3 cup very cold vegetable shortening cut into 4 pieces (measure, then refrigerate, then divide into 4 hunks because it hardens as it chills)
  • 1/4 cup very cold vodka (Yes, you read correctly! A secret to tender dough: the alcohol moistens the dough for rolling without developing the gluten then cooks out during baking imparting NO flavor! Alternatively you may substitute white vinegar.)
  • 3-4 tbsp ice water

Method

FLAKY, TENDER PIE CRUST & FILLING

  1. Dice the butter and measure the shortening and return them to the refrigerator while you prepare the flour mixture. 
  2. Place 3 cups of flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add butter and shortening and pulse 8-12 times until the butter is the size of peas. 
  3. Remove lid of processor and re-distribute dough evenly around bowl. With the lid off, sprinkle chilled vodka and ice-water over mixture. Replace the processor lid and pulse the machine until dough begins to form a ball. Dump out onto floured board and roll into a ball. Cut the dough in half and form each piece into a 4 1/2 inch disk. Wrap each in plastic wrap and refrigerate at least 30 minutes or up to 2 days (in latter case, be sure very tightly wrapped).
  4. Remove one disk of dough from refrigerator and roll out on generously floured work surface to 12-inch circle about 1/8 inch thick. Roll from center to the edge, turning & flouring dough to ensure doesn't stick to board. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes (this relaxes dough preventing slipping/shrinkage).
  5. While you prepare filling, remove 2nd disk of dough from fridge to rest on counter for 15 mintes. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.  
  6. Roll 2nd disk of dough into another 12-inch circle, repeating method above.
  7. Remove dough-lined pie plate from fridge. Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers.  Refrigerate entire pie for 15 minutes while you preheat the oven to 400 F.
  8. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
  9. Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. 
  10. Store pie on the counter under a tea towel or in a loosely covered pie or cake dome. (Don't refrigerate as this will cause the texture of the pie crust to lose it's flaky tender quality.  Also, don't vaccuum seal it on the the counter as some air circulation is necessary to prevent trapped moisture from affecting the pie crust texture)  Enjoy!

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Delicious Deep Dish Apple Pie