A bite of autumn: Catia’s vegetarian pear tart

10/25/2025

Autumn arrives on tiptoe, with leaves slowly turning shades of red, orange, and golden yellow, transforming trees, paths, and landscapes into warm-toned palettes. The air becomes crisper, scents begin to shift, and the scenery takes on a melancholic and intense beauty, typical of this season of transition.
Just as the landscapes change, so do the ingredients in the kitchen, taking on the flavors and colors that define this special time of year. The pear is one of the most iconic fruits of the autumn and winter seasons, when it reaches peak sweetness and juiciness.
Today we bring you a recipe from our Cesarina Catia from Padua, where this fruit plays the starring role: pear tart. But this isn’t your classic pear tart: this version is vegetarian, making it suitable for those following a plant-based diet.

The base of the tart is a crumbly vegan shortcrust pastry. In the center, a half pear caramelized with cinnamon brings sweetness and character. Everything is paired with a plant-based milk cream infused with turmeric, golden in color and velvety in texture, finished with a drizzle of melted dark chocolate that adds a pleasant bitter note.

Pere

Pears, the protagonists of this dessert, have been cultivated and appreciated since ancient times in many Mediterranean cultures and beyond. Rich in water, fiber, and vitamins, they are light, nutritious, and easy to digest—perfect for all ages.
In the kitchen, pears are an incredibly versatile ingredient, ideal for both sweet and savory dishes. Their delicate flavor pairs beautifully with spices like cinnamon, pink pepper, or ginger, and with rich ingredients like chocolate and nuts.

Vegetarian pear tart

A classic for the colder season: pear tart, here in a vegetarian version

DifficultyEasy

Servings7

€

CostLow

Ingredients

For the egg- and butter-free vegan shortcrust pastry:
250 g organic spelt flour
60 g cold water
50 g sunflower oil
20 g light olive oil
100 g sugar
4 g cream of tartar baking powder, activated with a scant teaspoon of baking soda (or regular baking powder)
Grated lemon zest
For the plant-based milk cream:
400 g plant-based milk
180 g sugar
40 g cornstarch
A pinch of turmeric
1 Abate pear
20–30 g sugar
Cinnamon
Dark chocolate

Method

Pour the liquid mixture into the dry ingredients all at once and start mixing.
Transfer the dough onto a floured surface and knead briefly.
The dough will be a bit sticky, but dusting your hands with flour will help you shape it into a ball.
Place the dough in the fridge for 3 hours, or in the freezer for a shorter time (without freezing it completely).
Cut the pear in half and remove the seeds, leaving a hollow in the center.
Caramelize the pear halves with sugar and cinnamon until soft, being careful to keep the halves intact.
Set the pear aside and prepare the plant-based cream.
Heat 300 g of plant-based milk.
In another 100 g of milk, dissolve 40 g of cornstarch.
Add the cornstarch mixture to the hot milk, in which you will have already dissolved 180 g of sugar.
Stir until the cream thickens, then add a pinch of turmeric.
Once cooled, whip the plant-based cream (or use a ready-made plant-based whipped topping) and gently fold it into the custard.
Take the dough from the fridge and roll it out on parchment paper to about half a centimeter thickness.
Using a sharp knife, cut out a pear shape from the dough.
Place a piece of dark chocolate in the hollow of the caramelized pear.
Place the pear on top of the shaped dough and bake in a static oven until the crust is cooked (about 15 minutes in a fan oven).
Let the tart cool.
Serve with the turmeric custard and a drizzle of melted dark chocolate (you can melt it in the microwave).

Now all that’s left is to make yourself a nice cup of tea and enjoy the flavors of autumn!