Vegan Poached Pear Tart
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Vegan Poached Pear Tart
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Simple, yet decadent, this Vegan Poached Pear Tart features the flavors of fall with cinnamon, cardamom, allspice and more! With pears poached in vegan red wine and a creamy tart filling, this dessert will wow the crowd at any holiday or weeknight dinner table!
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Ingredients
Poached Pears
- 3 cups red wine
- 2 cups water
- ¾ cup sugar
- 1 vanilla bean pod sliced
- 1 cinnamon stick
- 3 cardamom pods
- 2 whole cloves
- 2 allspice berries
- a few strips of orange peel
- 4 small firm-ripe pears peeled, halved
Tart Crust
- 25 golden cream cookies
- 5 tablespoons vegan butter melted
- 1 tablespoon sugar
- pinch kosher salt
Tart Filling
- 12 oz silken firm tofu
- ½ cup cashew butter
- ¼ cup So Delicious Dairy Free French Vanilla Coconutmilk Creamer
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 2 teaspoons vanilla bean paste
- 1 teaspoon orange zest
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground allspice
- ⅛ teaspoon kosher salt
Instructions
- In a large pot over medium-high heat, combine the wine, water, sugar, spices, and orange peel. Bring to a boil, then add the pears and reduce heat to a simmer. Cook for 15-20 minutes, flipping the pears over halfway through until softened but not mushy. Remove pears from pot and set aside to cool.*
- Preheat oven to 350 degrees. In a food processor, blitz the cookies until they become a fine crumble, then stir in the vegan butter, sugar, and salt. Press mixture into a large tart pan**, then bake for 10-15 minutes. Remove from oven and let cool.
- Add all tart filling ingredients to a high-powered blender and puree until smooth. Spoon filling into cooled tart pan and smooth with a spatula. Slice poached pears and gently nestle into the top of the tart, then cover and refrigerate until set, a minimum of 2 hours. Slice and enjoy!
Notes
- *if you are preparing the pears ahead of time, after removing the pears from the poaching liquid and setting aside, strain the aromatics from the liquid, then return to the pot and boil for 20-25 minutes or until thickened and syrupy. Place pears in a container, pour the syrup over the pears, and store, covered, in the fridge for up to three days.
- **this recipe is best for a 9-inch round tart pan. Pictured is a 14x4 tart pan, which will result in some leftover crust and filling. If you're anything like me, you'll just enjoy scooping up those leftovers and eating them with a spoon.
Nutrition Information
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Calories
587kcal
(29%)
Carbohydrates
74g
(25%)
Protein
7g
(14%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Sodium
244mg
(10%)
Potassium
397mg
(11%)
Fiber
4g
(16%)
Sugar
49g
(98%)
Vitamin A
362IU
(7%)
Vitamin C
7mg
(8%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 74g | 25% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Sodium | 244mg | 10% |
| Potassium | 397mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 49g | 98% |
| Vitamin A | 362IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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