Decadent Vegan Chocolate Pear Frangipane Tart: Your Ultimate Autumn Dessert

Prepare to be enchanted by this truly magnificent **vegan chocolate pear frangipane tart**. Imagine a dessert that marries the rich indulgence of a brownie pie with the sophisticated charm of a classic French tart. This recipe features a perfectly crisp, dark chocolate pastry crust, encasing a wonderfully fudgy chocolate frangipane filling, and crowned with tender, jammy poached pears. It’s a symphony of textures and flavors that promises to impress even the most discerning palates.

This tart is an absolute showstopper, especially when served warm with a scoop of creamy vegan vanilla ice cream, a dollop of plant-based cream, or a silky custard. It’s the quintessential autumnal dessert, perfect for special occasions, family gatherings, or simply treating yourself to something extraordinary. The deep chocolate notes combined with the sweet, succulent pears create a harmonious balance that is both comforting and incredibly delicious. Each bite offers a delightful contrast between the delicate pastry, the dense, brownie-like filling, and the soft, fruity topping.

My love for frangipane is undeniable, and I’ve explored many variations on this blog. However, this chocolate version stands out as a true revelation! The ingenious addition of both melted dark chocolate and unsweetened cocoa powder imbues the frangipane with an intense, profound chocolate flavor. This isn’t just a hint of cocoa; it’s a luxurious, rich, and deeply satisfying chocolate experience. Furthermore, these ingredients contribute to a wonderfully unique texture—sumptuously fudgy, reminiscent of a decadent brownie, yet still retaining the tender, moist crumb characteristic of a perfect frangipane.

This rich filling finds its ideal partner in the crisp, subtly bitter chocolate shortcrust pastry base. The pastry provides a delightful structural contrast, shattering beautifully with each bite. To complete this masterpiece, sweet, jammy poached pears are carefully arranged on top, their gentle tartness cutting through the richness of the chocolate and adding a burst of fruity freshness. This vegan chocolate pear frangipane tart isn’t just a dessert; it’s an experience, a brilliant autumnal creation that is absolutely worth every bit of effort. It’s a guaranteed crowd-pleaser, perfect for making your holiday table or any evening feel extra special.

Essential Ingredient Details for Your Vegan Chocolate Pear Frangipane Tart

Crafting the perfect vegan chocolate pear frangipane tart begins with understanding the role of each ingredient. High-quality ingredients make a significant difference in the final taste and texture of your dessert. Here’s a detailed look at what you’ll need and why:

Pears: For this recipe, I highly recommend poaching fresh pears in a fragrant sugar syrup. This process renders them incredibly soft, tender, and beautifully “jammy,” absorbing the sweet, subtle flavors of the syrup. If time is a concern, good quality tinned pear halves can be a convenient substitute – just make sure to drain them thoroughly and pat them dry. When opting for fresh pears, the Conference variety is an excellent choice due to its firm yet tender flesh when cooked. Ensure they are just ripe, not overly soft, to maintain their shape during poaching and baking.

Dark Chocolate: The cornerstone of our rich chocolate frangipane. Choose a high-quality dark (or semisweet) chocolate with a cocoa solid content of no more than 70%. This percentage provides a deep chocolate flavor without being excessively bitter, which would overpower the delicate pear and almond notes. Avoid milk chocolate as it will be too sweet and won’t deliver the desired intense chocolate experience.

Cocoa Powder: To further enhance the chocolate intensity, Dutch-processed cocoa powder is preferred over natural cocoa. Dutch-processed cocoa is alkalized, meaning it has a higher pH, resulting in a darker color and a smoother, less bitter flavor. This contributes to the rich, brownie-like taste and deep hue of the frangipane. In the UK, this is often simply labeled as “cocoa powder,” while natural cocoa powder is typically specified as “natural” or “unsweetened.”

Plain Flour (All-Purpose Flour): Standard plain (all-purpose) flour is used for both the pastry and a small amount in the frangipane. It provides structure and binds the ingredients together. Do not substitute with wholemeal flour, as it will alter the texture and flavor significantly. While I haven’t specifically tested a gluten-free version, the frangipane part could likely be made with a plain gluten-free flour blend. For a gluten-free tart, you would need to source a reliable gluten-free pastry recipe separately, as pastry can be tricky to adapt.

Vegan Block Butter: This is a crucial ingredient, especially for the pastry. For optimal results, you absolutely must use a firm, block-style vegan butter or margarine, rather than the spreadable kind that comes in a tub. Block butter has a higher fat content and a firmer consistency, which is essential for creating a flaky, crisp pastry that holds its shape. My personal favorites for baking are Naturli Vegan Block and Flora Plant Butter.

Ground Almonds (Almond Flour): This is the primary base of the frangipane filling, lending it its characteristic moist, tender, and slightly nutty texture. In the US, it is commonly referred to as almond flour, while in the UK, it’s typically called ground almonds. Ensure you use finely ground almonds for the smoothest frangipane.

Vodka: My not-so-secret weapon for achieving exceptionally crisp pastry! The science behind it is simple yet effective: alcohol has a lower water percentage than plain water. When a portion of the water in your pastry recipe is replaced with vodka, the alcohol evaporates more quickly during baking, creating a pastry that is wonderfully light and flaky with minimal gluten development. Don’t worry, you won’t taste the vodka at all – the alcohol completely burns off during cooking. While you can certainly use cold water instead, if you have a bottle of vodka lurking in your cupboard, I urge you to give this trick a try for a noticeably superior crust!

Non-Dairy Milk: I highly recommend using unsweetened soy milk for this recipe, as it generally has the highest protein content among plant milks, which can contribute to better baking results. However, any unsweetened non-dairy milk (such as almond, oat, or cashew milk) will work perfectly well. Just remember to opt for the unsweetened variety to maintain control over the sweetness level of your tart.

Baking Powder: A modest amount of baking powder is incorporated into the frangipane. In traditional frangipane, eggs provide lift and structure. In this vegan adaptation, baking powder steps in to create a tender, slightly airy texture, preventing the frangipane from becoming too dense.

Sugar: You’ll need two types of sugar for this recipe: icing sugar (powdered sugar) for the pastry and either caster sugar (fine granulated sugar) or regular granulated sugar for the poached pears and frangipane. These sugars contribute to both sweetness and texture. This chocolate pear frangipane tart is best made with these specific types of sugar; sweeteners or liquid sugars are not recommended as they can significantly alter the consistency and baking properties of the tart.

How To Make This Decadent Vegan Chocolate Pear Frangipane Tart: A Step-by-Step Guide

(Full measurements and detailed instructions can be found in the comprehensive recipe card at the bottom of this page.)

Creating this stunning vegan chocolate pear frangipane tart involves a few distinct stages, but each step is straightforward and incredibly rewarding. Follow these instructions carefully for a truly spectacular result.

Step 1: Prepare the Poached Pears. Begin by gently poaching your pears. In a deep saucepan, combine water, caster or granulated sugar, fresh lemon juice, and vanilla extract. Bring this mixture to a gentle simmer over medium heat, stirring continuously until the sugar has completely dissolved. Once simmering, carefully add the peeled pears to the syrup. Reduce the heat and let them cook at a gentle simmer for approximately 20 minutes, or until they are tender when pierced with a knife but still hold their shape. The poaching liquid will infuse them with sweetness and a lovely jammy texture. Once tender, remove from heat and allow the pears to cool completely within their poaching liquid. This helps them absorb even more flavor and prevents them from drying out.

Step 2: Start the Chocolate Pastry. In a large mixing bowl, sift together the plain flour, cocoa powder, icing sugar, and a pinch of salt. Sifting ensures there are no lumps and aerates the dry ingredients. Add the cold, diced vegan block butter to the dry mixture. Using your fingertips, quickly rub the butter into the flour mixture until it resembles fine breadcrumbs. It’s crucial to work quickly to prevent the butter from melting, as this ensures a tender, flaky pastry. Make sure there are no large lumps of butter remaining.

Step 3: Form and Chill the Pastry. Now, add the cold vodka (if using, for that extra crispness) to the breadcrumb mixture and mix it in. Gradually add small amounts of ice-cold water, a tablespoon at a time, mixing gently until the pastry just comes together to form a cohesive ball. Be careful not to add too much water, as this can make the pastry tough. Shape the dough into a flat disc – avoid over-kneading, as this develops gluten and can lead to a tough crust. Wrap the disc tightly in plastic wrap and refrigerate for at least one hour, or until it is firm enough to roll out easily. This chilling period is essential for a workable and flaky crust.

Step 4: Line the Tart Tin. Lightly flour a clean work surface and your rolling pin. Roll out the chilled pastry disc into a circle that is large enough to line a 23 cm (9 inch) round pie dish or tart tin, with some overhang. Carefully transfer the rolled pastry into the tart tin, gently pressing it into the corners and up the sides. Ensure there are no air bubbles trapped underneath. Trim any excess pastry from the edges, leaving a slight overhang if you plan to crimp the edges later, or trim flush with the rim for a neater finish. Prick the base of the pastry shell all over with a fork to prevent it from puffing up during baking.

Step 5: Blind Bake the Pastry. To prevent shrinkage and ensure a crisp base, blind baking is crucial. Line the pastry case with baking parchment or foil, pressing it snugly into the corners. Fill the lined case with baking beans, dried rice, or pie weights, ensuring they fully support the sides of the pastry. Place the prepared tart shell into the freezer for 20 minutes to solidify the butter and further prevent shrinkage. Meanwhile, preheat your oven to 180°C/160°C fan/350°F/gas mark 4. Once frozen, bake for 20 minutes. Then, carefully remove the parchment and baking beans, and return the tart shell to the oven for an additional 5-10 minutes, or until the base appears dry to the touch and lightly cooked. Remove from the oven and set aside to cool slightly.

Step 6: Prepare the Frangipane Base. In a large, heatproof bowl, combine the finely chopped dark chocolate and cubed vegan block butter. Melt these two ingredients together using either a bain-marie (placing the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water) or in short bursts in the microwave, stirring frequently. The goal is a smooth, glossy, homogeneous mixture. Be careful not to overheat the chocolate.

Step 7: Mix and Fill the Frangipane. Once the chocolate and butter are melted, whisk in the unsweetened non-dairy milk and caster or granulated sugar until well combined. Then, sift in the cocoa powder, plain flour, and baking powder. Add the ground almonds to the mixture. Using a balloon whisk, stir all the ingredients together thoroughly until a smooth, thick, and well-combined frangipane batter is formed. Be careful not to overmix, but ensure all dry ingredients are fully incorporated. Pour this rich chocolate frangipane filling into your blind-baked pastry case and gently spread it out evenly using a spatula or the back of a spoon, creating a level surface.

Step 8: Prepare the Pears for Topping. Retrieve your cooled poached pears from their syrup. Drain them exceptionally well and pat them dry with kitchen paper to remove any excess moisture. Slice each pear in half lengthways. Using a small spoon, carefully scoop out the core, stem, and any seeds. Now, for the decorative touch, make several thin slices down the length of each pear half, making sure to leave the narrow stem end uncut so that the slices remain attached at the top. Gently fan out these slices to create an elegant, appealing shape. This presentation will make your tart truly stand out.

Step 9: Arrange the Pears. Carefully arrange the fanned pear halves on top of the chocolate frangipane filling in the pastry case. You might not need all of the poached pears, depending on their size and how closely you arrange them. Aim for an attractive, evenly spaced pattern. The beautiful contrast of the pale pears against the dark chocolate frangipane creates a visually appealing centerpiece.

Step 10: Bake to Perfection. Transfer the assembled tart to your preheated oven. Bake for approximately 50 minutes. The tart is ready when a skewer inserted into the center of the frangipane comes out with moist crumbs attached, but no wet batter. The frangipane should be set and the crust golden brown around the edges. Keep an eye on it to prevent over-browning. Once baked, remove the tart from the oven and allow it to cool in the tin for at least half an hour before attempting to slice and serve. This cooling period allows the frangipane to fully set, ensuring clean, perfect slices.

Top Tips for a Flawless Vegan Chocolate Pear Frangipane Tart

Achieving the perfect vegan chocolate pear frangipane tart involves a few key techniques and considerations. Here are my top tips to ensure your baking success:

• Embrace Metric Measurements: All my recipes, including this one, are developed using grams. For baking, I cannot stress enough the importance of using metric measurements with a digital kitchen scale over volumetric cup conversions. Cups are notoriously inaccurate and inconsistent, leading to varying results. A digital scale ensures precision, better and more consistent outcomes, and often results in less mess!
• Chill Your Pastry Thoroughly: Do not skip or shorten the pastry chilling step. Chilling the dough allows the gluten to relax, which prevents shrinkage during baking, and more importantly, keeps the vegan butter cold. Cold butter creates steam in the oven, which leads to a flaky, tender, and crisp pastry. If your pastry is too soft and warm, it will be incredibly difficult to roll out and handle.
• Handle Pastry Gently: For the crispiest, most tender pastry, avoid overworking the dough or allowing it to become too warm. Excessive handling develops gluten, making the pastry tough. If the dough gets too warm during rolling, pop it back into the fridge for 10-15 minutes to firm up.
• Freeze Before Blind Baking: Freezing the tart shell for 20 minutes just before blind baking is a fantastic trick. This chills the butter further and firms up the pastry, minimizing shrinkage and ensuring an extra crisp crust once baked.
• Make Ahead Components: This tart is wonderfully adaptable for making parts in advance.
  • The pastry dough can be made up to 2 days ahead, wrapped tightly, and stored in the fridge. If it becomes too firm, let it sit at room temperature for about 30 minutes before rolling.
  • The blind-baked tart shell can be prepared, cooled completely, and stored in an airtight container at room temperature for up to 2 days before you add the frangipane and pears.
  • The poached pears, submerged in their delicious syrup, can be stored in an airtight container in the fridge for approximately 3 days. This makes assembly on baking day much quicker.
• Flavor Enhancements for Frangipane: While delicious as is, you can personalize the frangipane. Consider adding 1 teaspoon of vanilla extract or almond extract to the frangipane mixture along with the milk for an extra layer of aroma and flavor.
• Fruit Variations: If pears aren’t your favorite, or you’re looking for a change, the poached pears can be easily swapped. Tinned pears are a quick alternative; just drain and pat them very dry. Other fruits that pair beautifully with chocolate and frangipane include fresh or frozen raspberries, cherries (pitted), or even thinly sliced apples. Adjust poaching or preparation time as needed for different fruits.
• Achieve a Professional Glaze: For an extra shiny, bakery-quality finish, once the tart has baked and cooled slightly, gently brush the top with warm, sieved apricot jam. The jam will melt into a beautiful glaze, adding a subtle tang and an attractive sheen.

Frequently Asked Questions (FAQ’S) About Your Vegan Chocolate Pear Frangipane Tart

Discover More Vegan Frangipane Recipes:

If you love the concept of frangipane as much as I do, you’re in for a treat! This versatile almond-based filling lends itself beautifully to a myriad of plant-based desserts. Once you’ve mastered this chocolate pear frangipane tart, I encourage you to explore other delightful creations from my collection:

• Vegan Lemon Bakewell Slices
• Pistachio Cherry Frangipane Tart
• Vegan Apricot Frangipane Tart
• Vegan Cherry Bakewells
• Mincemeat Frangipane Tart
• Vegan Bakewell Tart
• Blueberry Frangipane Tarts (Vegan)

If you’ve tried your hand at this exquisite vegan chocolate pear frangipane tart, I’d love to hear about your experience! Please take a moment to rate the recipe, leave a comment sharing your thoughts, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess. Your feedback is truly appreciated!

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