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Vegan Pear Tart
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Bianca Legorreta

Bianca Legorreta

Vegan Pear Tart

2h 35m

A beautiful and flavorful classic pear tart, but make it plant-based!

  • Add 240 g all-purpose flour and 150 g diced vegan butter to a large bowl

    Step 0
  • Break the butter apart with your hands until you reach a breadcrumb consistency

    Step 1
  • Add 1 tsp of white wine vinegar, 1 tbsp of cold water, and 40 g of powdered sugar

    Step 2
  • Mix all ingredients until they are just combined. Transfer to a work surface and press together to form a tight disk

    Step 3
  • Wrap the dough in cling film and refrigerate it for at least 30m to relax

    Step 4
  • Place the dough on a sheet of parchment paper. Dust it with all-purpose flour and cover it with another sheet

    Step 5
  • Roll out the dough with a rolling pin into a 4 mm thick rectangle

    Step 6
  • Cut the dough into 6 pieces and dust the surface with all-purpose flour

    Step 7
  • Tuck one piece of the dough into a tart shell and roll across the top. Push the dough into all nooks of the mold and trim the excess

    Step 8
  • Puncture the dough with a fork and place it in the refrigerator for 20m to chill

    Step 9
  • Add 75 ml of aquafaba to the bowl of a stand mixer with the whisk attachment. Whip the aquafaba for 10m on high speed until it is white, glossy, and starts to form ribbons

    Step 10
  • Trim, peel, and remove the core from 3 pears. Cut them into medium slices

    Step 11
  • Preheat the oven to 150 ยฐC

    Step 12
  • Add 100 g of caster sugar and 60 ml of vegetable oil while whisking

    Step 13
  • Add 1 tsp of almond extract and whisk just to combine. Turn off the mixer

    Step 14
  • Add 150 g of almond flour and 30 g of all-purpose flour to the aquafaba

    Step 15
  • Add a mix of 1 tbsp of cornstarch and ยฝ tsp baking powder, and add 50 g of dark chocolate pieces

    Step 16
  • Fold the dry ingredients into the aquafaba until combined. Add 2 tbsp of almond milk and fold again until completely combined

    Step 17
  • Transfer the frangipane to a piping bag set with a round tip

    Step 18
  • Pipe the frangipane ยพ of the way up the raw tart shell

    Step 19
  • Place the pear slices over the frangipane in a row, gently pushing them down

    Step 20
  • Top with laminated almonds and bake for 15 until the filling is firm but still slightly jiggly

    Step 21
  • Remove from the oven, let it cool down completely and remove from the tin form. The vegan pear tart is ready

    Step 22
  • Dust with powdered sugar to taste and enjoy with a hot cup of tea!

    Step 23

Yield 6 portions

  • Pear

    Pear

    3
  • Almond Milk

    Almond Milk

    2 tbsp
  • Almond Extract

    Almond Extract

    1 tsp
  • Almond Flour

    Almond Flour

    150 g
  • Laminated Almond

    Laminated Almond

    ยผ cup
  • Aquafaba

    Aquafaba

    75 ml
  • Caster Sugar

    Caster Sugar

    100 g
  • Powdered Sugar

    Powdered Sugar

    to dust
  • Cornstarch

    Cornstarch

    1 tbsp
  • Chocolate

    Dark Chocolate

    50 g
  • Baking Powder

    Baking Powder

    ยฝ tsp
  • All-Purpose Flour

    All-Purpose Flour

    30 g
  • All-Purpose Flour

    All-Purpose Flour

    to dust
  • Vegetable Oil

    Vegetable Oil

    60 ml
  • Water

    Cold Water

    1 tbsp

Vegan Tart Crust

  • All-Purpose Flour

    All-Purpose Flour

    240 g
  • All-Purpose Flour

    All-Purpose Flour

    to dust
  • Vegan Butter

    Diced Vegan Butter

    150 g
  • White Wine Vinegar

    White Wine Vinegar

    1 tsp
  • Powdered Sugar

    Powdered Sugar

    40 g
  • Water

    Cold Water

    1 tbsp

Equipment

  • Piping Tip

    Piping Tip

  • Piping Bag

    Piping Bag

  • Stand Mixer

    Stand Mixer

  • Whisk Attachment

    Whisk Attachment

  • Tart Mold

    Tart Mold

  • Kitchen Scale

    Kitchen Scale

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