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Bartlett Pear Tart (raw, vegan, gluten-free)

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I came up with this dessert so that I could use my new tart pan.  What could be better reason?!  And when one has a new tart pan, one must fill it with something delicious.  Agreed?!

This recipe will most likely make more batter than you will need.  It will depend on the size and shape of your pan.   If you do indeed have some left over batter, roll it into balls and dust with shredded coconut or cacao powder.   This Bartlett Pear Chocolate Mocha Tart came out better than I imagined.  Yum!

Ingredients:

Cake:

Bartlett Pear Puree:

  • 1 cup of dried Bartlett pears, roughly chopped (rehydrate in water for about 10 mins.)
  • 1 cup of dried pineapples, roughly chopped (rehydrate in water for about 10 mins.)

Preparation:

Cake:

  1. Process the walnuts halves until a course meal is formed in your food processor.
    • Be careful that you don’t over process your walnuts or they will become to oily.
  2. Add the cacao and salt.  Stop the food processor and scrap down the sides.
  3. While the food processor is running add the dates one at a time until they are completely incorporated.
  4. Press batter into the mold and chill while you make the puree topping.

Bartlett Pear Puree:

  1. I used a rectangular tart pan for this dessert.
  2. Drain the water from the soaked fruit and place both in the food processor, fitted with the “S” blade.  Blend until it becomes light and fluffy.
  3. Spread the batter into the tart pan, or desired pan.
  4. Sprinkle with crushed walnuts (optional)
  5. I had set aside some whole pear pieces that were rehydrate for decoration, then drizzled some chocolate on top.
  6. Chill in the fridge and keep left overs stored in the fridge as well.
  7. This should last about 5-7 days.

Substitutions:

One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

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2 thoughts on “Bartlett Pear Tart (raw, vegan, gluten-free)

  1. Tammy says:

    Amie-Sue, could you use fresh pears and pineapple for this recipe? What would I have to change?

    • amie-sue says:

      Hi Tammy, I haven’t tried it with fresh pears or pineapple. It would be an experiment. The water content from dried to fresh fruit is so different, as well as texture. I would keep the same measurements and just see how it goes. You may need to add a bit more. Good luck :) amie sue

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