Pear & Lime Tart


This petit and light tart is both beautiful to look at and to eat … it’s like a smooth sailing waltz in the arms of heaven …

Ingredients for base:

1½ cups raw almonds
2 teaspoons coconut sugar
¼ cup egg white
1 teaspoon ground nutmeg


Pre-heat oven to 190ºC

Blend nuts in till almost meal consistency

Place into a frypan on a medium heat and toast the nuts with the sugar till light brown

Transfer to a mixing bowl and allow to cool

When cool, add the egg whites and nutmeg and mix well to a sticky paste

Press evenly into three (3) small flan dishes – mine are 15cm diameter

Bake flans on baking tray for 10-15 minutes till brown and firm to touch

Remove from oven and allow to cool

Ingredients for filling: (you can make the filling while the bases are in the oven)

2 firm green pears, medium
1 cup macadamia nuts, raw unsalted
1 tablespoon coconut oil
1 tablespoon coconut cream
Juice of one lime

Peel and core pears

Chop 1½ pears into chunks and place into blender with macadamia nuts, lime juice, coconut oil and coconut cream and blend to a smooth paste.

Pour into the cooled flan bases

Thinly slice the remaining ½ pear and poach in a ½ cup water on the stove top till al dente. This only takes about 3 minutes. Keep an eye on them because they need to be firm.

Allow to cool

Place them around the top of the flan like petals

Place in the fridge for at least an hour to firm up the filling – it’s meant to me a little soft …

These are delicate and exquisite and perfect shared for a romantic dinner with your lover, friends and anyone you love x

with love, Sarah

11 thoughts on “Pear & Lime Tart

  1. He he mine did NOT look like that nor taste like it wanted to make you dance. Insides TICK outsides CROSS. Next time 🙂

      1. The tastes were all there and the inside was lovely and light but I think I toasted the almonds for a touch too long and possibly cook them a bit too long as it was a bit hard.

      2. OK, maybe your oven is ‘hot’ too so don’t toast it so long in the pan and cook at 160ºC instead 🙂
        Try that! with love, Sarah

    1. Hi Claire, how did you find the page? Would love to know! And thank you, I’m glad you are feeling the difference with the way I explore food! with love Sarah

    1. Hi Jacqueline! The purpose of the sugar is to sweeten but also bind. I’m starting to eat 100% plant based sugar free so this is a great question! I feel a little flaxseed meal mixed with pear purée. Poach half a peeled, cored pear in a little water till al dente then blend till smooth. This is from my heart so you will need to mix till you have a smooth thick paste then combine with the nuts. Would love to know how it goes!! I might try it too this weekend – thank you for the inspiration. Love Sarah

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