Pear Hazelnut Tart (vegan & grain-free)
Serves: 9" tart
  • Tart crust:
  • 150g roasted hazelnuts (1¼ cup)
  • 70g sunflower seeds (1/2 cup)
  • 7-8 medjool dates, pitted
  • pinch sea salt
  • ½tsp cinnamon
  • 2tsp coconut oil
  • Pear filling:
  • Pear sauce from 2 large pears (see notes)
  • 360ml coconut cream (1½ cups)
  • 2tbsp maple syrup
  • 1 cinnamon stick
  • 5 cardamom pods
  • 3 cloves
  • 2tbsp agar flakes
  • Topping:
  • Pears
  • Roasted hazelnuts
  • Thyme sprigs
  1. Prepare 9"tart tin with removable base.
  2. Place hazelnuts and sunflower seeds into a food processor and pulse few times until coarsely ground. Add pitted medjool dates, salt, cinnamon and coconut oil and blend until the mixture comes together. You should have a sticky mix when pressed together.
  3. Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. Don't go all the way up, about ¾ high. The crust edge on mine was about ¾" tall. Place into the fridge.
  4. Place pear sauce, coconut cream and maple syrup into a small pot and mix well. Add cinnamon stick, cardamom pods, cloves and agar flakes and bring the mix to a boil. Leave to simmer for about 10 to 15 minutes stirring frequently until the flakes have dissolved.
  5. Once ready leave to cool down slightly, remove the spices and pour onto the crust.
  6. Place into a fridge for about an hour to set.
  7. Before serving top with chopped roasted hazelnuts, sliced pear and thyme sprigs.
  8. Enjoy!
To make the pear sauce, peel, quarter and core two large pears and place into small pot with little water. Cover and leave to cook until soft. Strain and blend until smooth.
To roast hazelnuts preheat the oven to 180°C (350F). Place the hazelnuts on a baking sheet and roast for 10-15 min stirring in between until the skin looks cracked. Remove from the oven and place hazelnuts onto a cotton towel and leave to cool. Bunch the towel and rub the hazelnuts inside the towel until the skin comes off.
Recipe by Nirvana Cakery at