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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/vegan-pear-vanilla-tartelettes-recipe/