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    Home » Recipes » Desserts & snacks

    Pear and carob tart (Coconut free, AIP, vegan)

    Published: Oct 30, 2020 · Updated: Oct 8, 2022 by Bea C. | This post may contain affiliate links | Leave a Comment

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    a graphic with a picture of pear and carob tart and a text overlay

    This pear and carob tart is an AIP compliant and coconut free version of the popular French dessert: pear and chocolate tart. Juicy pears on top of a carob ganache make a delicious AIP dessert.

    pear and carob tart on a white sheet
    Jump To / Aller directement à
    • 📖 Ingredient notes
    • 🥣 Step by step instructions
    • 🍪 Other carob recipes you might like
    • 📋 Recipe / Recette

    📖 Ingredient notes

    • AIP Pie Crust. Head over to my full AIP Pie Crust recipe and tutorial where I walk you through each step. Or, if you prefer, you another AIP compliant pie crust recipe.
    • Pears. I'm using fresh ripe pears but if they are not in season or if you can't find any, you can use canned pears (make sure to drain them). And make sure to check the can to see if the ingredients are compliant before buying.
    • Carob powder.
    • Arrowroot. If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP compliant. If you are not on the AIP diet you can use potato or corn starch instead of arrowroot.

    For the quantities and complete list of ingredients for this pear and carob tart recipe, please see the recipe card below.

    🥣 Step by step instructions

    • Roll out the pie crust. Transfer it to a pie pan lined with parchment paper. Prick the pie crust with a fork to prevent it from inflating and put it for 10 minutes in the oven to precook it.
    pie crust over a parchement paper in a pie tin
    • In the meantime, put the carob powder and arrowroot in a saucepan and mix them together. Start whisking with a manual whip while slowly adding the hot water while still whisking. Add the optional maple syrup then turn on the stove on medium low heat and let the mix cook while whisking regularly until it thickens (about 5 to 10 minutes).
    carob sauce in a sauce pan and a whisk
    • Cut the pears in half, peel them and remove the seeds and core by digging in the pear flesh with a knife.
    peeled and cut pears on a white plate
    • Spread the carob evenly over the precooked pie crust. Add the pears on top of the carob. Optional: you can cut the pears crosswise to make them more beautiful.
    • Put the pie in the oven for 20-25 minutes or until it gets a nice golden color. And voilà! Let it cool and serve. Bon appétit!

    🍪 Other carob recipes you might like

    • Heart Shaped Chocolate Cakes (AIP, paleo, vegan)
    • Fudgy vegan brownies (gluten free, AIP, paleo)
    • Tapioca pudding (vegan, AIP, paleo)
    • Carob nice cream

    Did you like this recipe? Please leave a 5 star rating on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.

    📋 Recipe / Recette

    a pear and carob tart on a white sheet

    Pear and carob tart (Coconut free, AIP, vegan)

    Author: Bea C.
    An AIP compliant and coconut free version of the popular French dessert: pear and chocolate tart. Juicy pears on top of a carob ganache make a delicious AIP dessert.
    4.50 from 4 votes
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    AIP recipe icon
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    an icon with the letters G and F to label gluten free recipes
    Paleo recipe icon
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    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Dessert
    Cuisine French
    Servings 6 servings
    Calories 467 kcal

    Ingredients
     

    • 1 AIP Pie Crust
    • 4 pears fresh and ripe (or canned)
    • 500 milliliters (2 cups) hot water
    • 90 grams (¾ cup + 2 tsp) carob powder
    • 4 Tablespoons arrowroot (see notes)
    • a dash of maple syrup (optional)

    Instructions
     

    • Preheat oven to 390°F (200°C)
    • Roll out the pie crust. Transfer it to a 27 cm / 10.6 inch pie pan lined with parchment paper. Prick the pie crust with a fork to prevent it from inflating and put it for 10 minutes in the oven to precook it.
    • In the meantime, put the carob powder and arrowroot in a saucepan and mix them together. Start whisking with a manual whip while slowly adding the hot water while still whisking. Add the optional maple syrup then turn on the stove on medium low heat and let the mix cook while whisking regularly until it thickens (about 5 to 10 minutes).
    • Cut the pears in half, peel them and remove the seeds and core by digging in the pear flesh with a knife.
    • Spread the carob evenly over the precooked pie crust. Add the pears on top of the carob. Optional: you can cut the pears crosswise to decorate.
    • Put the pie in the oven for 20-25 minutes or until it gets a nice golden color. And voilà! Let it cool and serve.
      Bon appétit !

    Notes

    Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
    If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP compliant. If you are not on the AIP diet you can use potato or corn starch instead of arrowroot.
    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

    Nutrition facts per serving

    Calories: 467kcalCarbohydrates: 66gProtein: 8gFat: 25gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 13mgPotassium: 274mgFiber: 14gSugar: 22gVitamin A: 33IUVitamin C: 5mgCalcium: 148mgIron: 2mg
    Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
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    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more about Bea

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