White Chocolate Pear Tart
A celebration-worthy dessert! Easy to prepare, this White Chocolate Pear Tart smells amazing with hints of cinnamon and cardamom. Assemble the tart in about 15 minutes, using store-bought phyllo pastry thats layered with juicy pears, crunchy pecans, and creamy white chocolate.
Servings slices
Calories 376 kcal
Ingredients
- 1 1/3 cup pecans, toasted
- 1 cup white chocolate chips (Use plant-based white chocolate if desired)
- 10 sheets phyllo
- 1/3 cup melted coconut oil (approximately)
- 3-4 pears
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
Phyllo Topping
- scraps from phyllo
- 1 tablespoon coconut oil
- 1/2 teaspoon cinnamon
- 1 tablespoon white sugar Or replace with coconut sugar
- 1/4 teaspoon cardamom
Optional Drizzle
- 1/3 cup white chocolate chips, melted (Use plant-based white chocolate if desired)
Instructions
- Before you start, defrost your phyllo according to package directions.
- Preheat oven to 350F.
Prepare the filling ingredients
- Place pecans in a single layer on a baking sheet and bake until lightly browned, about 8 minutes (for whole pieces).
- When pecans are cool enough, chop them roughly.
- Melt the coconut oil.
- In small mixing bowl, combine cinnamon, cardamom, pecans, white chocolate chips, and 1/2 tablespoon of coconut oil.
- Slice 3-4 pears into evenly thick pieces.
Prepare the phyllo sheets
- Remove phyllo from package and lay the sheets flat. Place your springform pan on the phyllo.
- Using sharp scissors, cut the phyllo in a rough circle that's about 1-2 inches bigger than the springform pan (enough to reach up the sides). Don't worry if it's not perfect. Later when assembling the tart, you can fold longer pieces over shorter pieces if needed.
Prepare phyllo crumb topping
- In a small mixing bowl, combine the sugar, spices, coconut oil and phyllo scraps, until they are well coated.
- Rip up about half of the phyllo scraps and add them to the sugar/spice/oil mixture. Use your hands to blend everything together, while shredding the phyllo into crumbs.
Assemble and Bake
- Place 2-3 sheets of phyllo in the springform pan (sometimes it's hard to separate the layers, so do whatever is easiest).
- Brush with coconut oil, including the sides.
- Place a layer of pears, then about 1/3rd of the nut/spice/white chocolate mixture.
- Place 2-3 more sheets on top and repeat for a total of 3 layers.
- Top the tart with the phyllo crumb topping.
- Clean up the edges of the phyllo, trimming as needed, and folding over any extra in toward the pan. Brush any exposed areas of phyllo with the coconut oil.
- Put tart in oven and bake for about 45 minutes until the pears are soft (use a fork to test) and topping is browned. Check at about 30 minutes and if the phyllo is getting too brown, place foil lightly over the tart.
- Let cool before removing from springform pain
- Optionally, drizzle with melted white chocolate chips.
Notes
Ingredient Notes
Phyllo pastry is also known as filo. It's a type of unleavened dough that's rolled into very thin sheets. I used store-bought phyllo for this recipe. You can find it in the freezer section of the grocery store. Phyllo is generally suitable for a plant-based diet, but always read the ingredients. Don't confuse phyllo with puff pastry, which contains butter. Regular white chocolate chips contain dairy. If you want this to be plant-based, be sure to buy vegan white chocolate chips. This recipe contains 1 tablespoon of white sugar. Depending on where you live and what brand of sugar you're using, it may have been processed with animal parts. For more information, see: Sugar, sugar, honey, honey: A Guide to sweeteners for plant-based diets.Storage
This tart is best served fresh, but can be kept on the counter for 2-3 days. The phyllo will lose some of its crunch over time. I have not tried freezing it and don't recommend it.Nutritional Information
Information is based on dairy-based white chocolate chips. Nutritional information is an estimate only.Nutrition
Calories: 376kcal | Carbohydrates: 29g | Protein: 3g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 24mg | Potassium: 216mg | Fiber: 4g | Sugar: 22g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg