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Pear Hazelnut Tart (vegan & grain-free)

November 28, 2018 By Hana 14 Comments

Pear Hazelnut Tart (vegan & grain-free)

Autumn is slowly changing into winter, all of the leaves are almost gone and before I start sharing all of the Christmas recipes that I have planned for you I have the last Autumnul recipe today. This Pear Hazelnut Tart is a lovely light tart with the yummiest roasted hazelnut crust filled with deliciously fragrant spiced pear and coconut cream.

The tart looks almost little melancholic to me the way I styled it, a little reflection of me at this moment as I am shedding the past, letting go of what no longer serves me, surrendering and preparing to welcome the new. Just like the trees…

Pear Hazelnut Tart (vegan & grain-free)Pear Hazelnut Tart (vegan & grain-free)Pear Hazelnut Tart (vegan & grain-free)

Making this tart is fairly simple. First, start by roasting your hazelnuts and rub the skins off, you could even slightly roast the sunflower seeds if you like. Place them into a food processor with the medjool dates to create a sticky mixture to form the crust.

For the filling make a simple pear sauce by peeling and quartering two large pears and lightly cooking until soft. Place the pear sauce with the coconut cream, spices and agar flakes into a small pot and simmer until agar flakes have dissolved. Cool slightly and pour onto the tart crust, refrigerate for about one hour until set.

Top with some more chopped roasted hazelnuts, sliced pear, thyme sprigs and a little flower if you like. Enjoy and do let me know if you make it!

With Much Love,

Hana xx

Pear Hazelnut Tart (vegan & grain-free)Pear Hazelnut Tart (vegan & grain-free)Pear Hazelnut Tart (vegan & grain-free)

Pear Hazelnut Tart (vegan & grain-free)
 
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Author: Hana, Nirvana Cakery
Serves: 9" tart
Ingredients
  • 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
Instructions
  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!
Notes
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.
3.5.3251

Pear Hazelnut Tart (vegan & grain-free)Pear Hazelnut Tart (vegan & grain-free)

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Dessert, Gluten free, Grain free, Vegan

« Pumpkin Chocolate Layer Cake (vegan & gluten-free)
Gingerbread Cheesecake (vegan & grain-free) »

Comments

  1. Teresa says

    November 28, 2018 at 9:21 pm

    Beautiful blog post Hana! This looks & sounds delicious! I really must try it xxx

    Reply
    • Hana says

      November 28, 2018 at 11:00 pm

      Thank you so much Teresa! I know I can count on you always reading my posts ;) Love Hxx

      Reply
  2. Sophie says

    December 13, 2018 at 6:03 pm

    That looks divine! I will make this for Christmas. Thank you for inspiring ❤️

    Reply
    • Hana says

      December 13, 2018 at 9:24 pm

      Thank you so much Sophie! You’re so welcome :)

      Reply
  3. Hilarie says

    December 21, 2018 at 6:28 pm

    Hi Hana, this tastes amazing, but it came out like a gel blob. Did I use too much agar agar….I used powder and not flakes, do I need to use less? Thanks!

    Reply
    • Hana says

      December 21, 2018 at 8:45 pm

      Hi Hilarie, Oh yes, you do, powder is much more concentrated. I can’t find powder in here so I always use flakes. It should say on the packet how much you need per cup of liquid. I’m sorry it was too solid :(

      Reply
  4. Ashlee says

    January 11, 2019 at 3:03 pm

    Hana, you are absolutely incredible and so immensely talented!
    I am so glad to have found you on the B2B group!

    xoxo,
    Ashlee (@simplholistic)

    Reply
    • Hana says

      January 18, 2019 at 8:33 pm

      Hi Ashlee, thank you so much, you’re so kind! So lovely to meet you! xx

      Reply
  5. Loreen says

    July 6, 2019 at 2:28 pm

    Hi, I made this using all our South African ingredients.. had to use mixed nuts as I could not find hazel, but it was truly delightful… and beautiful!! Thank you for sharing your talents!

    Reply
    • Hana says

      July 9, 2019 at 7:00 pm

      You’re so welcome Loreen! I’m so happy you loved it! Thank you so much for coming back and leaving me such lovely comment :)

      Reply
  6. Yasmina says

    May 29, 2020 at 8:20 am

    Can I bake the crust?

    Reply
    • Hana says

      May 29, 2020 at 7:59 pm

      Hi Yasmina, yes, you can but I recommend replacing the dates with some maple syrup, it works better. Try 2tbsp maple syrup and 2tbsp coconut oil in the mix.

      Reply
  7. Megan says

    December 12, 2020 at 2:46 pm

    Hello! Looking forward to making this for my sister at Christmas, do you know how long it can be stored for? And in what kind of place? Thank you

    Reply
    • Hana says

      December 13, 2020 at 4:56 pm

      Hi Megan, you can keep it for 2 to 3 days in the fridge. Don’t freeze it, agar desserts don’t freeze well. Hope your sister love it :)

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Women transformation guide at @ashtaralight

Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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