Butterscotch and Pear Gluten Free Tart

This tart would go so beautifully with a cup of tea in the afternoon, or dressed up with a scoop of vanilla ice cream for dessert.
Us Coeliacs don't always get to enjoy sweet treats as most cakes/slices are made with wheat, but when you try this I think you'll agree that there is absolutely no reason why wheat is necessary in this tart, and instead there are plenty of nutrients replacing it!
I have made this base previously with a Stone Fruit Tart, so this is another version and a little more decadent with the addition of a butterscotch sauce.
If nuts are an issue, replace the almonds with sunflower seeds, puffed amaranth or even chestnut meat if it's that time of the year.
Without a Thermomix this recipe can still successfully be made, have a look below for the conventional recipe.
Enjoy...

 

Butterscotch and Pear Gluten Free Tart

Ingredients

15g Chia seeds
25g chickpeas (or chickpea flour if not using a TMX)
20g flaxseed/linseeds
30g brown rice (or brown rice flour if not using a TMX)
25g raw buckwheat (or buckwheat flour if not using a TMX)
40g raw almonds (or almond meal if not using a TMX)
35g rapadura sugar (or brown/raw/coconut sugar)
20g organic shredded coconut
100g gluten free SR flour
100g butter
2 organic beurre bosc pears

Butterscotch Sauce
65g rapadura sugar (or brown/raw/coconut sugar)
135g cream
1 tsp vanilla extract

Method - Conventional

1. Preheat oven to 180 degrees celcius.  Line a 20cm springform tin with baking paper and lightly grease the sides.
2. Peel and slice pears lengthways and set aside.
3. If you have a food processor, grind up the chia and flaxseeds until fine.  Add the coconut and process until finely chopped. (If you don't have a food processor, just add all flours and seeds in a large bowl and work the butter into the dry ingredients with your fingertips until a fine breadcrumb consistency).
4. Add flours and sugar and mix to combine.  
5. Add butter and pulse until thoroughly combined.
6. Press mixture firmly into prepared tin with your fingers or the back of a spoon to make an even base.  Place the sliced pears evenly over the base.
7. Place the butterscotch sauce ingredients into a small saucepan and heat, stirring, until sugar has dissolved.  Pour evenly over pears.
8. Place in preheated oven and cook for approx 45-50 minutes.
9. Allow to cool in the tin until just warm.  Slice carefully and serve with organic vanilla yogurt, ice cream or cream.

Method - Thermomix

1. Preheat oven to 180 degrees celcius.  Line a 20cm springform tin with baking paper and lightly grease the sides.
2. Peel and slice pears lengthways and set aside.
3. Place chia, flax, chickpeas, rice and buckwheat in TM bowl and grind for 30 seconds on speed 9.
4. Add almonds, sugar and coconut and grind on speed 8 for a further 5 seconds.
5. Add SR flour and butter pieces and process on speed 6 until combined (approx 5-10 seconds).
6. Follow step 6 above. 
7. Place butterscotch sauce ingredients in the TM bowl (no need to have washed it - just get as much of the base out as you can).  Cook at 90 degrees, speed 1 for 3.5 minutes.  Pour evenly over pears.
8. Follow steps 8-9 above.