Servings
Font
Back
Vegan Poached Pear Tart
0 from 0 votes

Vegan Poached Pear Tart

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!

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8
Calories: 587 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

Poached Pears
  • 3 cups red wine
  • 2 cups water
  • ¾ cup sugar
  • 1 vanilla bean sliced, pod
  • 1 cinnamon stick
  • 3 cardamom pods
  • 2 clove whole
  • 2 allspice berries
  • orange peel a few strips
  • 4 small pear peeled, halved, firm-ripe
Tart Crust
  • 25 golden cream cookies
  • 5 tablespoons vegan butter melted
  • 1 tablespoon sugar
  • pinch kosher salt
Tart Filling
  • 12 oz tofu silken firm
  • ½ cup cashew butter
  • ¼ cup dairy-free coconutmilk creamer French Vanilla flavor; So Delicious brand
  • 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

    Cup of Yum
  1. 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.*
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 587

% 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.