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+ servings
pear and chocolate tart on a white sheet

Easy French Pear and Chocolate Ganache Tart (gluten free, vegan, paleo)

gohealthywithbea
An indulging chocolate ganache along with juicy pears on top of a pie crust, so simple and yet so delicious!
5 from 2 votes
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine French
Servings 6 servings
Calories 663 kcal

Ingredients
 
 

  • 1 store bought gluten free puff pastry if you can find one suitable to your intolerances or homemade pie crust as below

For the homemade crust (if you are paleo or can't find store bought gluten free puff pastry):

For the filling

Instructions
 

  • Preheat oven to 390°F (200°C)
  • Prepare the store bought crust. Or prepare the homemade crust as follows: mix together all the dry ingredients (tigernut flour, arrowroot, cinnamon and salt) in a large bowl. Then add the olive oil, water and maple syrup and mix until well combined. It should quickly form a dough.
  • Roll out the dough between 2 parchment papers, using a rolling pin. Remove the top parchment paper and transfer the dough to a 27cm/10.6in diameter pie tin on the other parchment paper and press the dough in the tin.
  • Whichever pie crust option you choose (homemade or not), prick it with a fork to prevent it from inflating. Then put it for 10 minutes in the oven to precook it.
  • In the meantime, cut the pears in half, peel them and remove the seeds and core by digging in the pear flesh with a knife.
  • Then put the chocolate in a saucepan and make it melt with the coconut milk over medium low heat. Once the chocolate is melted, add the starch and stir. Let it cook for 5 minutes while still stirring.
  • Spread the chocolate mix over the pie crust. Add the pears on top of the chocolate. 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!

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.
Arrowroot: It is a starch. If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are paleo compliant. If you are not on the paleo 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: 663kcalCarbohydrates: 68gProtein: 10gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 1mgSodium: 43mgPotassium: 432mgFiber: 9gSugar: 26gVitamin A: 34IUVitamin C: 6mgCalcium: 198mgIron: 3mg
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