Vegan tart with caramelized pears
Almond-date, lightly salted crust, a vanilla pudding-based cream, and caramelized pears in sugar, butter, and Kikkoman Naturally Brewed Soy Sauce with cinnamon and vanilla. Topped off with toasted almonds. Delicious and impressive!
Ingredients
Crust:
Vanilla Cream:
Caramelized Pears:
Additionally:
Preparation
Step 1
100 g dried dates – 100 g almonds – 40 g oats – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp almond butter (vegan butter)
Crumble all the ingredients for the tart crust and mix together until a thick, sticky mass forms.
Spread it onto the tart pan, smooth it out, and press it firmly into the bottom and sides of the pan. Place it in the refrigerator.
Step 2
80 g vanilla pudding (vegan pudding) – 600 ml almond milk – 100 g sugar – 180 g vegan butter
Dissolve the pudding in 100 ml of cold almond milk. Heat the remaining almond milk until it boils. Pour in the pudding mixture. Stir quickly to combine, bring it to a boil, and then set it aside to cool completely.
Beat the room temperature vegan butter with sugar. Then, add the cooled pudding to it, one teaspoon at a time.
Spread the cream onto the prepared crust.
Step 3
3 pears – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp vegan butter – 3 tbsp sugar – 2 tbsp almond flakes – 1 tsp cinnamon – 1 vanilla bean
Wash and peel the pears. Slice them into approximately 0.5 cm thick slices. In a pan, melt the butter with sugar. Add the pears, cinnamon, split vanilla bean, soy sauce, almond flakes and sauté together for a few minutes until the pears start to caramelize.
Place the cooled pears on top of the cream. Finish by garnishing the whole tart with scoops of ice cream and toasted almonds.
Recipe-ID: 1169
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_0e730d1c1a.webp "[Translate to Englisch (UK):]")
100 g dried dates – 100 g almonds – 40 g oats – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp almond butter (vegan butter)
Crumble all the ingredients for the tart crust and mix together until a thick, sticky mass forms.
Spread it onto the tart pan, smooth it out, and press it firmly into the bottom and sides of the pan. Place it in the refrigerator.
80 g vanilla pudding (vegan pudding) – 600 ml almond milk – 100 g sugar – 180 g vegan butter
Dissolve the pudding in 100 ml of cold almond milk. Heat the remaining almond milk until it boils. Pour in the pudding mixture. Stir quickly to combine, bring it to a boil, and then set it aside to cool completely.
Beat the room temperature vegan butter with sugar. Then, add the cooled pudding to it, one teaspoon at a time.
Spread the cream onto the prepared crust.
3 pears – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp vegan butter – 3 tbsp sugar – 2 tbsp almond flakes – 1 tsp cinnamon – 1 vanilla bean
Wash and peel the pears. Slice them into approximately 0.5 cm thick slices. In a pan, melt the butter with sugar. Add the pears, cinnamon, split vanilla bean, soy sauce, almond flakes and sauté together for a few minutes until the pears start to caramelize.
Place the cooled pears on top of the cream. Finish by garnishing the whole tart with scoops of ice cream and toasted almonds.
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