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Vegan Chocolate Tart with Pear

This delicious tart features on our River Cottage Kitchens Winter menu.


For the pastry:

Melt the coconut oil and golden syrup, add the dry ingredients mix thoroughly and press into 20 cm tart case, freeze until solid.

For the tart filling:

Gently melt the chocolate in a bain marie over a saucepan of simmering water. Remove from the heat and cool slightly before adding the oil and almond milk, a pinch of salt and the brandy. Mix thoroughly and pour into the tart case. Refrigerate for at least 4 hours or preferably overnight.

For the pears:

When ready to serve, halve and core four pears. Heat a griddle pan until smoking. Cook the pears until lightly charred and tender but still holding their shape.

Serve with ice cream or crème fraiche.

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For the pastry:

75g coconut oil

55g golden syrup

75g ground linseeds

185g ground almonds

15g cocoa powder

For the filling:

80ml olive oil room temperature

500g dark chocolate, chipped or broken into small chunks

200ml almond milk, room temperature

75ml Somerset cider brandy

A pinch of fine sea salt

For the pears:

4 firm pears such as conference or comice

This recipe is taken from...

Executive Head Chef Gelf Alderson

Gelf is responsible for creating the inspiring food we offer at River Cottage HQ and our River Cottage Kitchens, using food that is farmed locally, sourced from our kitchen garden, or foraged from the surrounding area.