Crostate alla crema pasticcera & marmellata di pere caramelizate | Custard tart with caramelized pear jam


For the crust

1/2 cup of oat flour

1 cup rolled oats

3/4 cup raw almonds

3 tbsps maple syrup

1/4 cup coconut oil

1/4 tsp salt

1/4 tsp vanilla


1 cup & 1/2 cup soft tofu

1 tsp vanilla

4 tbsps maple syrup

juice of 1/2 lemon

Caramelized pear jam 

4 overripe pears

4 dates, pitted

1/4 tsp cardamom

1/4 tsp vanilla


For the crust:

  1. Preheat oven to 180°C and lightly grease a pie-dish with coconut oil. 
  2. Add almonds into a food processor until fine crumbs form.
  3. Add the coconut oil, maple syrup, salt, oat flour and vanilla.
  4. Process again until the dough comes together.
  5. Then add the rolled oats and pulse until finely chopped. The dough should stick together when pressed between your fingers. If it doesn’t , try processing it for a bit longer.
  6. With your fingers, crumble the dough evenly over the base of the pie dish.
  7. Poke 5-6 fork holes into the bottom to let the air escape.
  8. Bake pie crust, uncovered, at 180°C for 10-13 minutes, until lightly golden and fragrant. Remove from oven and set aside to cool on a rack for about 20 minutes.

For the custard: 

  1. Put all the ingredients into a blender and blend until smooth, set aside.

For the jam: 

  1. Wash and slice the pears.
  2. Place a large frying pan over medium-high heat.
  3. When hot add in the pears, dates, vanilla and cardamom.
  4. Let it caramelize, while stirring occasionally, for about 15 minutes, set aside.

When crust has cooled pour in the custard and top with the jam, melt some chocolate (I used dark) and drizzle on top.


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