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.