Baked Pear Tart with Vegan Custard~No-crust
This is some kind of dessert that you haven’t plan for. Like someone that just pop in your house with a big surprise. And you like to treat them a surprise to return. Here is the solution for you.
This pie will whip up 10 minutes for preparation only. Yup, if you’re the one love baking or cooking is your hobby. Ingredients won’t be a problem for you, right? All the ingredients are easy to get from your pantry. As an alternative, other fruits like apples, apricot, or plum can well fit into this recipe. Have you tried the mango or pineapple? Trust me, it is my best dessert choice.
If you are not a loyal vegan, don’t worry! You can easy transfer this vegan custard to dairy version. Check out the ingredient list, it covers the dairy recipe already for you.
Baked Pear Tart with Vegan Custard~No-crust
Ingredient: (vegetarian-friendly)
- 3 William Pears, peeled and cored
- 2 tbsp Flax meal + 6 tbsp Lukewarm water, mixed and set aside (can use 3 eggs if you’re not vegan)
- 2 tbsp Vegan butter or coconut oil, melted
- 3/4 cup Almond milk or other nut milk of your choice
- Pinch of Black salt
- 1/3 to 1/2 cup Unrefined light brown sugar or 1/3 cup Maple syrup
- 1/2 cup Plain flour, sieved (perfectly gluten-free flour)
- 1 tsp Vanilla extract
Method:
- Preheat the oven to 360°F/180°C/160°C fan oven. Grease a 7″ round cast iron pan with oil. Make sure your pan’s handle is oven-proof. That’s why I like to use my cast iron frying pan. What’s more? I can serve the pan on the table straight from the oven!
- Place the pear halves in the pan.
- Put the vegan butter, flax ‘egg’ or eggs, milk, salt, sugar, flour, and vanilla into a mixing bowl, whisk until all well combined. Or use an electric blender; process all until a smooth batter like.
- Pour the batter over the pears. Bake for 45 minutes until the custard is golden and firm to the touch. Dust the top with chocolate powder or icing sugar before serving.
- Why not serve with ice-cream, obviously I run out of it.
matchamochi 
Simply luscious! That custard looks so perfectly rich and creamy, it makes me wonder why I don’t make baked puddings more often to begin with. I can only imagine how delicious it would be with all variety of seasonal fruits. I’m thinking of the local strawberries that are soon to flood the market, especially…
Hannah, I am so delight of this vegan custard as well. Also, I look forwards for my strawberry plants can give me a good harvest this year! Wish all the snugs get away from them. 😦