Chocolate lovers, this tart is made for you! Introducing No-Bake Chocolate Pear Tart!
If you like dark chocolate, I’m sure you will love this tart, it’s soft, super-chocolatey, and topped with maple-glazed pear slices. Did I mention it’s a no-bake recipe?!
I first made this tart as a dessert for a Christmas dinner last year, except I topped the chocolate ganache with raspberry jelly. Since pears are in season ( just like apples, pumpkin, and chocolate, which are always in season, hopefully), I thought I would use them as a topping. Let me tell you, this tart tastes even better with pears than raspberries. PEARS + CHOCOLATE = PURE DELICIOUSNESS.
The crust is your basic nuts + dates combo, but it works so well that I always go back to this 5-minute crust! Add your favorite nuts to a food processor, add the dates, and process until you get a fine crumble. I used cashews because they have a very subtle taste, but you can use almonds, peanuts, pecans, etc. However, I do not recommend using roasted hazelnuts. I tried it, and the hazelnut flavor was overpowering.
The chocolate ganache filling has three ingredients: dark chocolate, almond milk, and almond butter. You don’t need a double boiler since you bring the almond milk to a boil and pour it over the chocolate, making it melt.
Pears are cooked in a skillet with maple syrup and coconut oil until they start to soften and brown. Maple syrup adds a nice flavor and helps caramelize the pears. At the same time, the coconut oil prevents them from sticking too much to the pan.
Quick warning: If you are used to “milk” chocolate, this tart may be too strong for you. But if you love dark chocolate, you won’t be disappointed!
This delicious no-bake chocolate pear tart is best served chilled, topped with cinnamon, chopped nuts and/or vanilla ice cream. As always, let me know in the comments if you try it, and tag @fullofplants on Instagram!
- 1 and 1/2 cup cashews or almonds, peanuts, etc
- 3/4 cup pitted dates
- 1/2 tsp vanilla extract
- vanilla icecream
- chopped nuts
- maple syrup or chocolate syrup for topping
- Lightly grease a 8-inch pie pan and cover the bottom with parchment paper. You can also use a springform pan.
- Place the cashews, dates and vanilla extract in a food processor and pulse until a fine crumble forms and stick together.
- Press the crust mixture into the pie or springform pan. You can use a glass to flatten the crust.
- Refrigerate while preparing the filling and pears.
- Place the chocolate chips in a medium bowl, set aside.
- Place the almond milk in a small saucepan over medium heat and bring to a simmer.
- Pour the hot almond milk over chocolate chips, cover the bowl with a plate and let stand until the chocolate has softened, about 5 minutes.
- Stir in the almond butter and whisk well until well combined and smooth. Let cool at room temperature 10 minutes.
- Pour the chocolate ganache into the center of the nut crust. Place in the fridge to set for at least one hour.
- Peel the pears, core them and cut into 1/4-inch slices.
- Heat the maple syrup and coconut oil in a large skillet over medium heat.
- Add the pear slices and toss until they are coated with the maple syrup.
- Cook until the pear slices soften and begin to brown. Shake the skillet from time to time to make sure the slices are not sticking to the bottom.
- Remove from heat and let cool for 20 minutes.
- Arrange the pear slices in concentric circles over the chocolate ganache. You can brush them with some maple syrup if you want.
- Place in the fridge until completely cool.
- Top with chopped nuts, icecream, maple syrup or melted chocolate.
- The tart will keep for about 3 days in the fridge.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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