Spiced Pear & Almond Custard Tarts

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Preparation time: 1hr 15min

Baking time: 30-40min

SF, DF, VG, Great for Kids

These beauties are some of the most delicious things I’ve ever made – They are light, creamy and utterly utterly delicious. And only full of good, seasonal, healing ingredients.

Of course, throughout the year you can change the fruit that you put on the top depending on what’s in season. Right now here in the UK the pears are just starting to fall from the trees and are absolutely delicious!

I really hope you enjoy them.


(Makes 10)

Almond Custard Filling

  • 480ml Almond Milk (Make sure this is natural and sugar-free)
  • 4 Tbls Maple Syrup
  • 5 Tbls Agar Agar Flakes
  • 1 Tsp Natural Almond Flavouring
  • 1 Pinch Sea Salt

Pastry Base

  • 85g Spelt Pastry Flour (for GF use GF White Flour)
  • 100g Wholewheat Pastry Flour (for GF use Chestnut Flour)
  • 50g Ground Almonds
  • 1/8 Tsp Sea Salt
  • 60ml Olive Oil
  • 60ml Brown Rice Syrup
  • Up to 120ml Water

Pear & Almond Topping

  • 4 Small/medium ripe pears
  • Maple Syrup for glaze topping
  • 20g Toasted Flaked Almonds
  • A Little Nutmeg


Almond Custard Filling

– Pre-heat the oven to 175degrees C
– Add all the ingredients to a small pan and bring to a boil
– Then turn heat right down and let it simmer for 5-8min whilst you keep stirring
– You want all the agar flakes to dissolve. You will know when this is done once you can no longer see them in the liquid
– Once done turn off the heat and pour all the mixture into a mixing bowl and let it cool for 5-7min. Then put it in the freezer for 1 – 1 1/2 hours to set
– It should be a nice stiff jelly once it is done. While waiting, move on to the pastry base

Pastry Base

– Mix all the dry ingredients together in a large mixing bowl. Make sure that you place all the flour through a sieve to release any lumps
– Add the sweetener and the oil and mix in well
– Then slowly start adding the water a little at a time and start to gather the dough together so that you eventually get a nice springy dough. Keep adding water until you get this consistency. If you have gone too far and it is too wet, then add small amount of flour till you get the right consistency
– Once done cut off small pieces of the dough and roll into round individual shapes around 1/4cm thick and place into a well oiled cup-cake tin or individual pastry tart cases if you have them. Fill the whole cupcake tray and pour a few chickpeas or any kind of bean on top of each pastry case
– This will stop the pastry from rising and keep it flat and in shape
– Add to the oven to blind bake the pastry for 10min. This will stop the pastry from getting a ‘soggy bottom’ once we add the custard and pears
– After 10min take out and leave to cool for 10min

Pear & Almond Topping

– Peel and core the pears and slice into thin slices the diameter size of your pastry cases/cup-cake servings
– Once the Almond Jelly is set take it out of the freezer and blend into a nice cream. Leave to sit in the fridge for another 10min as a cream
– Once the pastry is cool take out all the beans (you cannot use them again so keep them in an individual jar and use them for pastry making only) and add the almond cream to fill each case. You can fill them to 3/4 full
– Then tidily place the sliced pears on top of the custard cream
– Put back in the oven for 20min or until everything is golden brown
– Once done as soon as you take them out glaze each tart with maple syrup so that they are nice and shiny and beautiful and sprinkle flaked almonds onto each tart
– Leave to cool and set for at least 15min (if you can bear to wait that long! If you cannot wait and just eat!) then sprinkle nutmeg on top of each one

Voila! You’re done! Now all you have to do is eat!!! Enjoy with a good slather or Oat cream or Vanilla Cashew Cream!

  • francoiselucille

    September 15, 2015 at 8:39 pm Reply

    Almond and pear tart: Ian’s favourite! Will have to make these! Thank you!

    • nickyclinch

      September 16, 2015 at 3:31 pm Reply

      Wonderful Francoise! I hope you both enjoy them. Let me know how it goes! x

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