Pear and Carob Tart (Coconut free, AIP, vegan)

4.95 from 35 votes

Pear and Carob Tart (Coconut free, AIP, vegan)

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.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: French

Suitable for Diet: Gluten Free, Low lactose diet, Vegan, Vegetarian

Diet: AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo, Vegan

Servings: servings

Calories: 467kcal

Author: Bea C.

Equipment

Ingredients

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

Weights - Cups

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