Vegan Crostata
A simple and satisfying plant-based tart made without butter or eggs. The crumbly cocoa pastry pairs beautifully with soft, spiced pears and a layer of fruit jam, creating a balanced and comforting dessert perfect for any occasion.
Ingredients
- 200 g flour
- 50 g chestnut flour
- 100 g vegan butter
- 80 g sugar
- 50 g oat milk
- 4 g baking powder
- 5 g unsweetened cocoa powder
- Pinch of salt
- 570 g pears (about 450 g cleaned weight)
- 130 g apricot jam
- 3 g ground cinnamon
- Zest of 1 lemon
- Powdered sugar for dusting
- 100 g plant-based whipping cream (optional)
How to Make It
- In a bowl combine vegan butter and sugar
- Mix until creamy and well combined
- Add flour type 1 and chestnut flour
- Add cocoa powder and baking powder
- Mix briefly, then pour in oat milk
- Knead until a smooth dough forms
- Wrap and refrigerate for about 1 hour
- Peel and core the pears
- Cut into small cubes about 1 cm
- Place in a bowl and add lemon zest and cinnamon
- Mix gently and set aside
- Divide the dough into two parts, one larger than the other
- Roll both portions to about 3 to 4 mm thickness
- Place the larger sheet into a 20 cm tart tin
- Spread the jam evenly over the base
- Add the pear mixture on top
- Cover with the second sheet of dough
- Seal the edges by pressing with your fingers
- Make a few small cuts on the surface
- Bake in a preheated oven at 180°C / 350°F for about 40 minutes
- Place on the lower rack of the oven
- Remove and let cool completely
- Dust with powdered sugar before serving
- Serve with whipped plant-based cream if desired
Tips
- Do not overwork the dough to keep it tender
- Chill the dough well for easier handling
- Use seasonal fruit variations if preferred
- Add extra jam for a richer filling
Storage
- Keep refrigerated for 3 to 4 days
- Best enjoyed at room temperature after resting