A few weeks ago I had a very successful baking weekend. This is not always the case. There have been numerous times when I try to create a few recipes over the weekend and not even one turns out properly. Then, out of no where, I’ll have a weekend where every recipe I create works on the first try. And thank goodness for that, because these successful weekends remind me that I have learned a lot about baking and recipe development. They also encourage me to continue to develop recipes and laugh when I make mistakes. Oh, and most importantly, these successful weekends lead to mouthwatering squares like these:
I served these squares to my partner’s family and they all loved them! I can still remember the look of pleasant surprise on my partners face when he bit into the square…”wow, these are actually very good”. Clearly he is a little to use to eating all those recipes that didn’t work out!
Hazelnut Pear Custard Bars
A creamy pear custard on top of a mouth watering hazelnut shortbread crust. A fresh and decadent dessert that’s sure to impress the biggest skeptics!
- 2 cups hazelnut flour (ground hazelnuts)
- 1/4 cup hazelnut butter
- 1/4 cup coconut nectar (any liquid sweetener should work)
- 1/4 tsp baking soda
- 3 cups chopped pear
- 1/2 cup silken tofu (I used mori-nu)
- 2 tbsp coconut nectar (any liquid sweetener should work)
- 2 tbsp coconut sugar (any granulated sugar should work)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1/3 cup tapioca starch
- Pre-heat oven to 350 degrees and line 8×8 pan with parchment paper.
- Prepare the crust first by mixing together all of the crust ingredients until well combined. If it appears too dry at the beginning, keep stirring, the hazelnuts will release their oils as you stir.
- Press the crust into the lined pan and bake for 10 minutes.
- While the crust is baking add all of the pear custard ingredients into a high power blender and blend until smooth.
- Pour the pear custard on top of the cooked crust, spread evenly over crust and bake for 35-37 more minutes. The top should be slightly browned and appear set (not giggling when slightly shaken).
- Let cool completely and then let chill in the fridge for an extra 1-2 hours before cutting.
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UPDATE! This recipe has been shared at Wellness Weekend, Meatless Mondays, Allergy-Free Wednesdays, Gluten-Free Fridays, Foodie Fridays, Gluten-Free Wednesdays, Healthy Vegan Friday, Slightly Indulgent Tuesdays, Full Plate Thursdays, Simple Meals Friday, Melt in Your Mouth Monday and Wonderful Food Wednesdays.