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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!
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No-Bake Chocolate Pear Tart
Ingredients
Crust
- 1 and 1/2 cup cashews or almonds, peanuts, etc
- 3/4 cup pitted dates
- 1/2 tsp vanilla extract
Chocolate Ganache
- 1 cup dark chocolate chips 7 ounces
- 1 cup unsweetened almond milk
- 1 tbsp almond butter
Pears
- 4 medium pears
- 3 tbsp maple syrup
- 1 tbsp coconut oil
- 1/2 tsp cinnamon optional
Toppings
- vanilla icecream
- chopped nuts
- maple syrup or chocolate syrup for topping
Instructions
Crust
- 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.
Chocolate Ganache
- 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.
Pears
- 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.
Nutrition
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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Leave a Comment
Hi Thomas, this looks great. I was just wondering if you could suggest a vanilla ice cream recipe (preferably one that does not need an ice cream maker) that does not contain bananas … I just can’t find anything satisfying. Thanks !
Thanks Deb! I do not have any vanilla ice cream recipe yet, but maybe some readers could redirect you to a good recipe?
I think you will have trouble finding a good one that doesn’t require an ice cream maker. It’s always possible to do it, but the result is never as creamy.
While I haven’t tried this particular recipe yet it sounds very easy and delicious: http://nomeatthreeveg.blogspot.de/2014/10/vegan-no-churn-vanilla-ice-cream.html?m=1
Hi Thomas! I’m wondering what purpose the almond butter serves in this recipe. I ask because I’d like to substitute something else (I don’t use almond butter often enough to justify buying or making a batch for just 1 TBSP). If it is used to add some fat and creaminess, would refined coconut oil work in its place? Or perhaps just some vegan butter? I’d rather not use peanut butter because I don’t necessarily want it to have the peanut flavor, but might go that route if it’s the best alternative. Thank you in advance for any suggestions you can offer!
Hi Ingrid!
The purpose of the almond butter is to add some creaminess, but considering the small amount I used I doubt it will really change the texture if you omit it. Yes vegan butter would be a great substitute, better than coconut oil (that would probably make it a bit harder when chilled). I hope this helps!
I ended up using vegan butter and it turned out fabulous! We had it with coconut ice cream at the end of a vegan cheese and wine night (which included your blue cheese!). It was so easy to make and so delicious that I’m sure I will be making it again. Thank you for the great recipe!
How about peanut butter? No sugar and no salt one. Would that work instead of almond butter?
Thanks for the advice!
Definitely! 🙂
Hi Thomas
This looks interesting and I want to try it ! 🙂
I was only just wondering :-
1) What else can be used instead of maple syrup ? Is golden syrup or honey alright as a substitute ?
2) Is it alright to use a little almond extract in the milk & butter ? As I do not want to purchase almond milk & almond butter.
Thanks 🙂
Hi Alina,
Yes, both would be good substitutes! Maybe use a bit less golden syrup as it tends to be sweeter than maple syrup.
Definitely, I would go for 1/8 tsp almond extract!
Hi Thomas,
This recipe looks fabulous and I plan to make it for the holidays this year. My vegan son is very excited to try it.
What type of pear do you recommend using? I’m assuming something firm-ish so that the cooking doesn’t cause them to dissolve. Bosc or Anjou possibly?
Thank you,
Susen
🙂
Hi Susen,
Thanks! I used Williams pears here that were not too ripe, I think Anjou pears would work well too if they are not too ripe.
Hi. What should the consistency of the chocolate be? I’ve left it in the fridge for already an hour and it is still not solid. Please assist thank you
The chocolate should have a ganache consistency, very thick and not runny.
My ganache was very thin, like a 5th of what the picture looks like and runny too. Don’t know what I did differently there! But excited to eat it anyway!
Did you let it cool completely in the refrigerator? The ganache should be quite firm.
Made this today…….turned out perfectly. I see other comments from people whose ganache is too runny, but if following the recipe verbatim you should be OK, the chocolate chips once melted and folded into the almond milk/almond butter turn out perfectly once the whole substance cools down and solidifies to just the right consistency: not too soft, so still retains shape when out the tin…and not too hard. 10/10
Awesome! Thanks for your feedback Gordon, happy to hear you liked this pear tart 🙂
Hi Thomas!
This looks delicious and I would like to make it tomorrow, but was wondering whether I can use oat milk instead of almond milk?
Thanks!
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