A lovely gluten-free vegan recipe of a Coconut Pear Tart made with a crust of mixed nuts, seeds and dates along with a heavenly filling of coconut cream & crunchy pear, to brighten up a gloomy autumn day.
Recipe Card
| Ingredients | Quantity |
| For Base | |
| Oat | 30 gm |
| Walnut | 40 gm |
| Pistachio | 30 gm |
| Almond | 30 gm |
| Pumpkin seeds | 30 gm |
| Sunflower seeds | 30 gm |
| Dates (pitted) | 200 gm |
| For Filling | |
| Canned or fresh pears in cubes | 100 gm |
| Honey | 30 gm |
| Vanilla | ¼ tsp |
| Coconut puree | 250 ml |
| Corn starch | ¼ tbsp |
| Agar powder | ½ tsp + ¼ tsp |
Method of Preparation:
For crust
1.Roast oat, walnut, pistachio, almonds, pumpkin seeds, sunflower seeds in the oven.
2.Place pitted dates and the above ingredients in the food processor and pulse to combine.
3.Press the mixture firmly into 18cm tart tin with a removable bottom and freeze until firm.
For filling
1.Place honey, vanilla, coconut puree, corn starch and agar powder in a saucepan and using whisk mix well.
2.Cook the mixture till it boils from the centre, off the heat add the pears and pour the mixture on to the tart base.
3.Chill the tart before to serve.
--
Chef Vrushali Jadhav
Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.
Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.
After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.
A lovely gluten-free vegan recipe of a Coconut Pear Tart made with a crust of mixed nuts, seeds and dates along with a heavenly filling of coconut cream & crunchy pear, to brighten up a gloomy autumn day.
Recipe Card
| Ingredients | Quantity |
| For Base | |
| Oat | 30 gm |
| Walnut | 40 gm |
| Pistachio | 30 gm |
| Almond | 30 gm |
| Pumpkin seeds | 30 gm |
| Sunflower seeds | 30 gm |
| Dates (pitted) | 200 gm |
| For Filling | |
| Canned or fresh pears in cubes | 100 gm |
| Honey | 30 gm |
| Vanilla | ¼ tsp |
| Coconut puree | 250 ml |
| Corn starch | ¼ tbsp |
| Agar powder | ½ tsp + ¼ tsp |
Method of Preparation:
For crust
1.Roast oat, walnut, pistachio, almonds, pumpkin seeds, sunflower seeds in the oven.
2.Place pitted dates and the above ingredients in the food processor and pulse to combine.
3.Press the mixture firmly into 18cm tart tin with a removable bottom and freeze until firm.
For filling
1.Place honey, vanilla, coconut puree, corn starch and agar powder in a saucepan and using whisk mix well.
2.Cook the mixture till it boils from the centre, off the heat add the pears and pour the mixture on to the tart base.
3.Chill the tart before to serve.
--
Chef Vrushali Jadhav
Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.
Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.
After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.
