18 Aug Blackberry, Pear and Chocolate Tart (Vegan & Gluten Free)
I am so excited to share this recipe with you. I can NOT wait for you to try this blackberry, pear and chocolate tart. It makes the most scrumptious afternoon tea and a pretty sophisticated dessert offering too.
I have to admit I don’t do loads of baking. I’m not very good with exact quantities – I’m more of a throw together lots of yummy things, try it, then throw in some more yummy things. Baking tends to require a more exacting and precise approach. Complicated cakes and tarts rarely make an appearance in my kitchen. I love the simplest of sweet treats – my raw raspberry brownies and vegan millionaires shortbread are cases in point. BUT this blackberry, pear and chocolate tart is different. This I eat ALL the time. It’s easy to make. It tastes so sumptuously rich plus it looks stunning so its perfect for WOWing friends and family.
And what’s totally astounding about it is it’s gluten free, vegan and free from refined sugars. Awesome, right!? This tart regularly makes an appearance on our Shine Yoga retreats in Cornwall and I love seeing the surprise and delight in the yogis faces as they tuck in to this super healthy dessert. Please, please, please make this and see for yourself how totally gorgeous it is. Then comment below and let me know what you think! I can’t wait to hear from you on this one.
Blackberry, Pear and Chocolate Tart
(Vegan & Gluten Free)
For the base:
- 150g oats
- 100g pecans
- 3 tbsp raw cacao powder
- 75ml agave syrup
- 2 tbsp coconut flour
- 100g coconut oil (+1 tsp)
- 1 tsp cinnamon
- pinch salt
For the topping:
- 2 conference pears
- 2 tbsp chia seeds
- 100ml water
- 75g coconut sugar
- 50g coconut oil, melted
- 450g blackberries
Preheat the oven to 170°C/325ºF/gas 3. In a food processor blend together all the base ingredients. Grease a 23cm tart tin with 1 tsp of coconut oil.
Press the base mix firmly into the bottom of tart tin (it doesn’t need to go up the sides).
Mix the chia seeds with the water and set aside to allow the chia seeds to expand and become jelly-like.Core and finely slice the pears. Lay the pear slices over the base.
In a large bowl combine the chia seed with the coconut oil and coconut sugar. Carefully stir in the blackberries, being gentle so they remain whole.
Pour the chia blackberry mix over the pear layer, ensure it is evenly spread over the top of the tart.
Bake in the oven for 45 mins. Remove from the oven and leave to cool. Refrigerate until ready to serve.
- You do need a tart/flan dish for this recipe, but it’s totally worth getting one as you’ll want to make this tart again and again! This is the one I use.
- You could add a spoonful of coconut yoghurt, an extra sprinkling of cinnamon or cacao and a mint leaf to make this look even prettier if you’re serving it for dessert.
- Be aware that different brands of cacao powders vary in strength and flavour a lot so try your base mix when you make it and if it’s not chocolatey enough add more cacao until it is!
- Try and find ripe pears for the tart as they’ll go gooier and be sweeter when cooked but if your pears are still a bit harder don’t worry – they’ll soften when cooked.
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