Vegan Pear Vanilla Tartelettes Recipe

Introduction

These vegan pear and vanilla tartelettes combine a crunchy base with a silky vanilla filling and tender poached pears. Finished with a smooth vanilla whipped cream, they make an elegant plant-based dessert that’s perfect for any occasion.

Ingredients

• For the tartelette shells:
  • Powdered sugar (quantity as per shell recipe)
  • Plant-based margarine (e.g., Flora, quantity as per shell recipe)
  • All-purpose flour (quantity as per shell recipe)
  • Water (quantity as per shell recipe)
  • Salt (a pinch)
• For the poached pears:
  • 2 small pears
  • 300g water
  • 250g sugar
  • Peel of ½ lemon
  • 25g lemon juice
  • 1 vanilla pod
  • 1g ground cardamom
• For the filling:
  • Eggfield “Royal” substitute (amount to fill tartelettes)
• For the vanilla chantilly:
  • 1 vanilla pod
  • Vegan whipped cream (e.g., Pati Whip or Oatly whipping cream)
  • Dark chocolate (for grating, optional)

Instructions

1. Step 1: Make the tartelette shells according to your preferred vegan recipe, using powdered sugar, plant-based margarine, flour, water, and salt. Pre-bake the shells until lightly golden and set aside to cool.
2. Step 2: Prepare the poached pears. Peel the pears and cut them in half, removing the core. In a small pot, combine water, sugar, lemon peel, lemon juice, vanilla pod, and ground cardamom. Bring to a boil and add the pear halves. Reduce heat to medium and simmer for 10-12 minutes until pears are tender but hold their shape. Remove pears from syrup, cool, and slice into 5mm thick slices.
3. Step 3: Arrange the sliced poached pears on the bottom of the pre-baked tartelette shells.
4. Step 4: Shake the Eggfield “Royal” substitute well, then pour enough over the pears to almost reach the top of the shells. Bake the tartelettes in a preheated oven at 170-175°C for 12-15 minutes until the filling is lightly golden and just set but still slightly wobbly.
5. Step 5: Allow the tartelettes to cool completely before decorating.
6. Step 6: For the vanilla chantilly, whip the vegan cream with the scraped seeds of the vanilla pod until firm peaks form. Transfer to a piping bag fitted with a small flat nozzle and pipe thin lines across the top of each tartelette.
7. Step 7: Grate dark chocolate over the vanilla cream for an optional finishing touch.
8. Step 8: Serve the tartelettes the same day to enjoy their crispness.

Tips & Variations

• Substitute pears with apricots, plums, rhubarb, or apples for different flavors, but note the texture may vary.
• If Eggfield “Royal” is not available, try a similar plant-based custard or “quiche” substitute to maintain the filling consistency.
• For a spicier flavor, increase the ground cardamom slightly or add a pinch of cinnamon to the poaching syrup.
• Use a high-quality plant-based margarine to ensure the best texture in the tart shells.
• For more stable whipped cream, opt for specialized vegan products like Pati Whip, especially if piping decorative patterns.

Storage

Store the tartelettes in an airtight container in the refrigerator and consume within one day for best texture and flavor. These tartelettes are best enjoyed the same day as the shells will become moist and lose their crunchiness if stored longer. Reheat is not recommended as it may affect the vanilla cream and firmness of the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pears instead of poached pears?

Using fresh pears is not recommended because they won’t soften enough during the short baking time, resulting in a firmer texture that may not complement the filling well. Poaching also infuses the pears with spiced flavors.

What can I substitute for the Eggfield “Royal” filling?

If you cannot find Eggfield “Royal,” try using a vegan custard or quiche filling substitute that can be baked until set. The key is to choose a plant-based product that offers a similar creamy and firm texture when baked.

Vegan Pear Vanilla Tartelettes Recipe

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4.9 from 75 reviews

These Vegan Pear and Vanilla Tartelettes are an elegant plant-based dessert featuring crunchy tartelette shells filled with vanilla poached pears, a smooth royal filling made with a plant-based egg substitute, and topped with airy vanilla whipped cream. The poached pears are gently cooked in a spiced sugar syrup, enhancing their softness and infusing them with subtle flavors of vanilla, lemon, and cardamom. A perfect balance of fruity, creamy, and crunchy textures, these tartelettes are ideal for a sophisticated vegan treat.

• Author: reem
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 6 tartelettes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan, Swiss-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tartelette Shells

• Powdered sugar – 50g (estimate)
• Plant-based margarine (e.g., Flora) – 125g
• All-purpose flour – 200g
• Water – 30ml (approximate)
• Salt – 1 pinch

Poached Pears

• Small pears – 2
• Water – 300g
• Sugar – 250g
• Peel of 1/2 lemon
• Fresh lemon juice – 25g
• Vanilla pod – 1
• Ground cardamom – 1g

Filling

• Eggfield vegan royal substitute – enough to cover tartelettes (approx. 100-150ml total)

Vanilla Chantilly

• Vegan whipped cream (e.g., Pati Whip or Oatly whipping cream) – 200ml
• Vanilla pod – 1 (scraped seeds)
• Dark chocolate (for grating) – about 10g

Instructions

1. Prepare the Poached Pears: Peel and halve the pears, removing the core. In a small pot, combine water, sugar, lemon peel, lemon juice, vanilla pod, and ground cardamom. Bring the mixture to a boil, then add the pear halves. Reduce to medium heat and poach the pears for 10-12 minutes until tender but still firm, testing with a knife. Remove pears and allow to cool. Slice the cooled pears into 5mm thick slices.
2. Make Tartelette Shells: Combine powdered sugar, plant-based margarine, flour, water, and salt to form a dough. Roll out the dough and line tartelette molds or a muffin tin. Pre-bake the shells (baking time and temperature unspecified in the article, estimate 180°C for 10-12 minutes) until lightly golden. Let cool completely.
3. Assemble the Tartelettes: Place sliced poached pears evenly into the pre-baked tartelette shells. Pour the Eggfield vegan royal substitute over the pears until nearly to the brim.
4. Bake the Filled Tartelettes: Bake in a preheated oven at 170-175°C for 12-15 minutes or until the royal filling turns light golden with a slight jiggle remaining. Remove from oven and cool completely to allow filling to set.
5. Prepare the Vanilla Chantilly: Whip vegan cream with scraped vanilla pod seeds until firm peaks form. Transfer to a piping bag fitted with a small flat nozzle.
6. Decorate: Pipe thin lines of vanilla chantilly across the tartelettes. Using a Microplane grater, grate dark chocolate over the top as garnish.
7. Serve and Enjoy: Enjoy the tartelettes the same day to preserve the crunchiness of the shells before moisture softens them.

Notes

• Use poached pears to achieve a tender yet firm texture that bakes perfectly within short baking time.
• Substitute pears with apricots, plums, rhubarb, or apples, keeping in mind texture differences.
• Eggfield Royal substitute is a versatile plant-based alternative to traditional egg-based flan filling, suitable for both sweet and savory dishes.
• Choose a high-quality plant-based margarine for the tartelette shells for best texture and flavor.
• Use a stable vegan whipping cream like Pati Whip or Oatly whipping cream for the chantilly topping.
• Decorate with freshly grated dark chocolate for added flavor and visual appeal.
• Consume tartelettes the same day to maintain crispness.

Keywords: vegan tartlette, pear tartlets, vanilla poached pears, plant based dessert, vegan baking, egg substitute, eggfield royal, vegan whipped cream, dairy-free dessert