Vegan Pear Tart recipe a vegan version of Bourdaloue Tart with almonds and pears
Vegan Pear Tart
Who loves pears, certainly would also adore pear tarts and especially this Vegan Pear Tart. After the huge success of my Bourdaloue Tart with Pears and Almonds, I wanted to create a vegan version of this wonderful dessert. To vary a little, I chose a rectangular shape and I added cocoa into the filling. Quantities in my recipe are suitable for a round tart and cocoa may be skipped (or it can be replaced with carob powder, if you have allergy to cocoa or want to prepare this tart for little children). I therefore propose a beautiful, vegan, fragrant and delicious dessert 🙂
Ingredients Vegan Pear Tart
►For the crust
- 200 g all purpose flour
- 100 g vegan butter, chilled and chopped
- 1 full tablespoon of vanilated powdered sugar
- 2-3 tablespoons of cold water
►For the filling
- 5-6 halves of pears, canned (or poached)
- 100 g vegan butter, soften
- 100 g coconut cream
- 100 g vanilated powdered sugar
- 25 g cocoa powder
- ¼ teaspoon grounded cinnamon
- 100 g almond meal
- 2 tablespoons dark rum (or 1 teaspoon of rum extract)
Directions Vegan Pear Tart
► Preparing the crust: Mix together flour, sugar and vegan butter until the mixture resembles oatmeal. Then add cold water, little by little, until the mixture gets thick and homogeneous, like a dough. Wrap the dough in cling film and put it into the refrigerator for about an hour.
Preheat the oven at 175 Celsius degrees. Remove the dough from the refrigerator, discard the cling film and roll the dough onto the table dusted with flour. Put the dough sheet into the tart mold, pressing gently to the bottom and walls of the tart mold. Remove the excess dough and prick the bottom all over with a fork.
Line the shell baking paper and fill it with dried beans or pie weights. Bake the shell until golden brown (15-20 minutes). Then let cool on a wire rack.
► Preparing the filling: Put the pears into a sieve, to drain. Mix butter with sugar. Add, in order: cocoa (or carob), coconut cream, almond meal, rum. Pour the composition into the tart shell, level and place on top the pear halves. Bake at 175 Celsius for about 30 minutes.
When ready, take the tart out from the oven and let cool on a wire rack. When completely cooled, the tart can be removed from the mold and served.