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Name of Event

Thanksgiving USA

Cuisine From



A nutty, chocolaty crust with a creamy custrard and pear filling.


Yield One 9-10 inch pie/tart
Preparation time 15-20 minutes + 20 minutes cooling time
Cooking time 30-35 minutes
Main Ingredient Pears/Cocoa


For Crust:

  • 2 cups chopped pecans
  • 1/4 cup cocoa powder
  • 2 tbs. butter - vegan, coconut or dairy 
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp  salt

For Tart Filling:

  • 4 pears, peeled, cored and thinly sliced (medium-sized Bartlett or Bosc  pears)
  • 2 large eggs
  • 2 tablespoon good-quality honey 
  • 2 tablespoons finely chopped hazelnuts 
  • 1/2 cup heavy cream


For the Crust

  1. To make the crust, spray a spring-form tart pan with  oil.
  2. Cut a disc of parchment paper/baking for the bottom. It will let you slide the tart off the pan easily when you serve.
  3. Pulse the pecans in a food processor keeping them chunky.
  4. Add the remainder of the ingredients to the food processor and pulse until just mixed.
  5. Pour the nut mixture into the pan and press the gluten-free crust into the pan. Make sure to press the crust to the edges evenly
  6. Put it in the freezer while you make the filling

For the Filling

  1. Preheat oven to 375F.
  2. Remove the gluten-free crust from the freezer
  3. Now that the crust is firm, press the crust to the edges firmly to spread it to the sides and build up the edges 
  4. Arrange the sliced pears over the crust in a circular pattern, making two layers
  5. In a bowl, whisk together the remaining ingredients and pour over the pears. Bake the tart for 30-35 minutes until golden and filling has just set.
  6. Let cool to room temperature or chill before cutting into wedges.