Vegan Walnut and Pear Tart
This is one of the best tarts we’ve ever had. The crust is so short and delicious. The pears are a wonderful match for the walnuts and the vanilla soy pudding rounds out the treat.
Yield: 8 small individual tarts or 1 large
- 2 cups black walnuts, chopped
- 1/3 cup sugar
- 3 cups flour
- 8 ounces vegan margarine
- 1/2 teaspoon salt
- 1 egg replacement, for example No-Egg by Orgran
- 4-6 ripe pears, cleaned, peeled and sliced (about 1/2 pear for each individual tart, depending on the size of the pears)
- 2 cups vanilla soy custard or vanilla soy pudding
- powdered sugar as garnish
- First make the crust. Shell and roughly chop the walnuts.
- Place in a food processor and pulse until they are small pieces.
- Add the salt, flour and sugar and pulse again.
- Add the vegan margarine cut into small pieces and pulse to combine evenly.
- Mix the egg replacement and add to the walnut/flour mixture.
- Pulse to form a soft dough.
- Remove from the food processor, wrap in plastic and refrigerate for 2 hours.
- After 2 hours, roll the dough out onto a lightly floured surface and line each tart form with the dough.
- Preheat the oven to 350 F / 177 C.
- Peel and slice the pears and fill each individual tart with pears.
- Lightly sprinkle the tops of the pears with sugar and place in the oven to bake for 35-40 minutes.
- The tarts are done when the crust is golden and the pears are wilted.
- Remove from the oven.
- Allow the tarts to slightly cool.
- To plate the tarts, pour a bit of the soy pudding on the plate or in a shallow bowl.
- Remove the tart from the form and lay on top of the soy pudding.
- Drizzle a bit more soy pudding on top or at the side of the tart and dust with a bit of powdered sugar.