Almond Ricotta, Caramelized Pear & Chocolate Tart

Name: Almond Ricotta, Caramelized Pear & Chocolate Tart
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 x portion of Pasta Frolla; 50 g (1¾ oz) dark chocolate, shaved, to serve; 20 g (¾ oz) vegan butter or margarine; 20 g (¾ oz) vegan butter or margarine; 50 g (1¾ oz/¼ cup) icing (confectioner’s) sugar; 3 ripe Williams (Bartlett) pears, peeled, cored and sliced; 1 tsp lemon juice; ½ tsp ground cinnamon; 400 g (14 oz) Almond Ricotta; 100 g (3½ oz/½ cup) sugar; 1 tsp vanilla extract; 2 tbsp cornflour (cornstarch)

Preparation info

Serves
8

Difficulty
Easy
Ready in
1 hr 30

Appears in

Veganissimo!

By Antonio Alderuccio

Published 2025

About

This is an irresistible dessert with a fantastic depth of taste. Ice-cold water is crucial for perfect shortcrust pastry. It’s a unique technique, but if you follow my steps exactly, you’ll achieve a flawless result. Enjoy crafting this exquisite treat that balances richness and subtlety with every bite!

Ingredients

1 x portion of Pasta Frolla
50 g (1¾ oz) dark chocolate, shaved, to serve

Europe
Italy
Dessert
Vegan
Gluten-free

Method

Line a 23cm (9in) tart tin with the pasta frolla dough, following the instuctions. Prick the base with a fork and chill in the fridge for 30 minutes.

Preheat the oven to 160°C fan/180°C/350°F/Gas 4.

Line the chilled doug