During the holidays, from Thanksgiving to Twelfth Night, our table is filled with friends and good food. It’s a resolute celebration of love and good will. There’s mulled wine and wassail, but we want for something decidedly special for dessert, and these little Coconut and Roasted Pear Tartlets are just that. Better yet? They’re dairy-free and egg-free so those with sensitive tummies can still indulge.
The assertive spice of cinnamon and nutmeg marry well with the soft, round sweetness of coconut in these tartlets, as they do in coquito - a traditional Puerto Rican holiday drink that blends coconut cream, condensed milk, sweet spices and rum.
How to Make Coconut and Roasted Pear Tartlets
These tarts rely on four separate components including a hazelnut and ginger crust, a coconut custard, roasted pears and other toppings like candied ginger, hazelnuts and sugared cranberries. While each component is uncomplicated and easy to make, you must assemble them together, so plan for a little extra time in the kitchen. The crust is made with nuts, whole grains, coconut oil and a touch of sea salt and maple syrup. And, unlike a regular pie crust that is rolled out, you’ll want to press this into your tart pans. It’s this variety of nuts and whole grains that gives the tart crust a marvelous rich and crunchy texture, with flavors that blend beautiful with the coconut custard.
Lastly, you finish the tartlets with candied ginger, chopped hazelnuts or sugared cranberries as you like.
Coconut and Roasted Pear Tartlets
For the Crust
For the Custard
- 2 cups Lite Coconut milk
- 2 teaspoons Irish Moss Pwder
- 1 teaspoon ground ceylon cinnamon
- ½ teaspoon freshly grated nutmeg
For the Pears
- 3 pears peeled, cored and cut into ¼-inch slices
- 2 tablespoons dark maple syrup
- !To Top the Tarts
- Sugared Cranberries
- Candied Ginger
- Chopped Hazelnuts
- Heat the oven to 350 F. Add 1 ¼ cups hazelnuts and the oats to a food processor, and process until they forms a coarse meal. Add the remaining ingredients for the crust to the food processor, and process until the dough begins to clump - about 30 seconds. Press the dough into four 5-inch tart pans. Prick the crust with the tines of a fork, and bake for twenty minutes or until and set. Transfer the tarts to a wire rack and allow them to cool completely before filling.
- Pour all the ingredients for the custard into a saucepan set over medium heat, and then whisk them vigorously together until the Irish moss fully dissolves. Pour the custard into the tart crusts, and transfer them to the fridge to allow them to set at least four hours and up to one day.
- Once the custard has set, heat the oven to 400F, and line a baking sheet with parchment paper.
- Arrange the pears on the baking sheet, and drizzle them with two tablespoons maple syrup. Bake them for twenty-five minutes, until tender and fragrant. Allow them to cool to room temperature.
- Assemble the tarts by arranging the pears on top of the custard, and decorate them with candied ginger, sugared cranberries and chopped hazelnuts as you like it. Serve the tartlets within a day.