Chocolate tart with caramelized pears

Very simple, classic chocolate tart. On the shortbread base – I used homemade pastry, it might be also cookie crumb base. Not many ingredients, easy to prepare. In classic recipes the filling is a mix of chocolate and whipping cream. I used coconut milk instead of dairy cream, which did not worse the taste nor texture but brought some benefits. The filling is lactose free, dairy free, vegan. And a little less in calories. But still delicious. Enjoy!


1 classic tart ø 10 inch


Ingredients for the base:

  • ½  cup (115 g) softened butter
  • 5 tablespoons icing sugar
  • 1 egg
  • 2 tablespoons cocoa powder
  • 1 ¾  cups (270 g) all purpose flour


  • 360 g dark semi-sweet chocolate (I used 54,5%)
  • 1 cup + 2 tablespoons (280 ml) coconut milk
  • 1 ½ tablespoons dark brown sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon pure vanilla extract
  • pinch of salt


  • 2 pears
  • 2-3 tablespoons golden brown sugar (Turbinado)


Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and cocoa powder, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. If it is very flaky and not elastic add cold water, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat oven to 350°F /180°C. Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Place the parchment paper over the base and weight the pastry with ceramic balls, peas, bean or another baking pan (empty). Bake blind for 15 minutes. Discard weight and bake for further 10 minutes. Cool.

Make filling: place the broken chocolate to the bowl. In a saucepan heat coconut milk and sugar until warm (not boil). Add cocoa powder, vanilla and salt and mix together. Pour over chocolate and let stand for 2-3 minutes. Then mix until smooth mixture. Pour over the cooled base and place to the fridge for several hours (better overnight).

Caramelized pears: preheat oven to 420°F (210°C). Line a baking sheet with parchment paper and sprinkle with sugar. Cut pears into thin slices and arrange on the sugar. Bake for 10-12 minutes. Cool. Before serving the tart decorate the top with pears. You may dust it with cocoa powder and/or shredded coconut.


Category: No-bake cakes.

Tags: coconut milk, chocolate, glutenfree, pear, vegan.