Creamy Pear Tart

Creamy Pear Tart (Raw • September Favorite • Holiday-Ready)

From my raw recipe archives, circa October 2010. Pears are at their best in early fall, and this tart lets them shine. It’s silky and lightly spiced with a soft, almost caramel-like crust. If you love pears or anything custardy and cool, this one belongs on your September menu and your holiday table.

Ingredients

Crust

• 1 cup almond flour
• 1 cup Brazil nuts, ground
• ½ cup unsweetened shredded coconut
• 1 cup pitted Medjool dates, soaked 20 minutes (reserve soak water)
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground coriander
• ⅛ tsp ground cloves
• 1 tsp pink Himalayan salt
• Coconut oil, to lightly grease pie pan

Pear Filling

• 1 cup raw cashews, soaked 4 hours and drained
• 1 cup raw macadamia nuts, soaked 4 hours and drained
• ¼ cup raw pine nuts, soaked 4 hours and drained
• 1 cup pitted Medjool dates, soaked 1 hour (reserve soak water as needed)
• ½ cup coconut oil, gently melted
• 1 Tbsp lemon juice
• ½ Tbsp raw honey blended with ¼ cup water (or date syrup for fully raw)
• 1 tsp ground cinnamon
• Dash pink Himalayan salt
• 4–6 drops English Toffee SweetLeaf liquid stevia
• 2–3 ripe pears, peeled, seeded, and chopped
• 4–6 ripe pears, peeled, seeded, and thinly sliced (for layering and garnish)

Preparation

Make the crust

1. Add almond flour, ground Brazil nuts, coconut, cinnamon, nutmeg, coriander, cloves, and salt to a food processor; pulse to combine.
2. Add soaked dates and a splash of date water; process until a sticky, dough-like mixture forms.
3. Press into a lightly greased pie pan, going up the sides.
4. Dehydrate a couple of hours or place in a warm oven with the heat off to slow-dry. Cool and set aside.

Make the filling

1. In a high-speed blender, blend cashews, macadamias, pine nuts, soaked dates, lemon juice, honey-water, stevia, cinnamon, and a splash of date water until smooth.
2. Add chopped pears and blend again.
3. With the blender running, stream in coconut oil and add a pinch of salt; blend until thick and creamy.

Assemble

1. Line the bottom of the crust with pear slices.
2. Pour in half the pear cream.
3. Add another layer of pear slices, then the remaining cream.
4. Smooth the top and decorate with more pear slices.
5. Cover and freeze several hours to set. Store in the freezer; thaw slices 10–15 minutes before serving.

Nutrition Facts (estimated)

(Estimates for the full recipe as written; actuals vary with pear size and date amounts. Calculated for 12 slices.)

• Whole tart
  • ~6,080 kcal
  • Carbs: ~509 g
  • Fiber: ~99 g
  • Sugars: ~314 g
  • Protein: ~92 g
  • Fat: ~460 g
  • Sodium: ~2,400–2,600 mg
• Per slice (12 slices)
  • ~505–515 kcal
  • Carbs: ~42–43 g
  • Fiber: ~8–8.5 g
  • Sugars: ~26 g
  • Protein: ~7–8 g
  • Fat: ~38 g
  • Sodium: ~200–220 mg

Healthy Benefits

• Pears: High in soluble fiber for gentle digestion and steady energy; provide vitamin C and protective polyphenols.
• Cashews, macadamias, pine nuts: Supply creamy texture with minerals like magnesium and manganese plus heart-friendly fats.
• Dates + honey/date syrup: Natural sweetness with potassium and antioxidants.
• Cinnamon and warm spices: Antioxidant-rich and cozy.
• Coconut oil: Helps the tart set; contributes satisfying fats.

Serving Suggestions

• Serve slightly chilled with a tiny sprinkle of cinnamon and shaved coconut.
• Add a dollop of coconut whipped cream or a drizzle of date caramel.
• For minis, press crust into muffin tins and top with fan-sliced pears for party-ready portions.
• Pair a slim slice with hot tea or cold brew for an afternoon treat.
• Extra filling? Freeze it for creamy pear “ice cream.”

Tips & Swaps

• Prefer less sweet? Use ¾ cup dates in the crust or filling and add a splash more lemon.
• Fully raw sweetener: Replace honey-water with date syrup or more soaked dates.
• Nut rotation: Replace Brazil nuts with walnuts or pecans if preferred.
• Sodium-sensitive: Reduce salt in the crust to ½ tsp.

Why it’s a September Star

Pears peak in early fall and bring that floral sweetness you can’t fake. This no-bake tart is easy to make ahead, slices beautifully, and feels special enough for holidays. It’s a lovely way to flex your plant power and thrive beyond 60 with a dessert that celebrates real fruit.

Enjoy—and tag me when you try it!

Disclaimer:
This content is for informational purposes only and is not intended as medical advice. Always consult your healthcare provider before making any changes to your diet, supplements, or lifestyle—especially if you have existing conditions or take medication.

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