5 from 1 vote
Double Chocolate, Pear & Rum Tart | Gluten free * Vegan
Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs

A chocolate tart crust, covered with chocolate spread, rum flavored pears and chopped almonds. It's rich, comforting and it's all gluten free and vegan too! You just have to bake it!

Course: Dessert
Servings: 6 slices
  • 100 gr gluten free almond flour
  • 100 gr gluten free brown rice flour
  • 100 gr gluten free potato (or other) starch
  • 4 tsbp unsweetened cocoa powder
  • 50 gr brown sugar
  • pinch of salt
  • 120 gr margarine (or vegan butter)
  • rum (or other gluten free liqueur for desserts)
  • vegan chocolate spread
  1. In a bowl mix well almond and brown rice flour, starch, cocoa powder, sugar and a pinch of salt 

  2. Add the margarine (straight out from the fridge), two tbsp of rum and start mixing with a spoon. When you get big "crumbs" mix everything with your hand until you get a firm, uniform dough ball

  3. Cover with plastic wrap and refrigerate for at least one hour

  4. Slice the pears not too thin and let it rest for a while in a bowl covered in water and a couple tbsp of rum

  5. pre-heat the oven at 180° C / 350 F

  6. remove the tart crust dough from the plastic wrap and spread it directly onto the baking pan till its border

  7. Cover the tart crust with the chocolate spread, decorate with the pear slices and the chopped almonds

  8. Bake for 25-30 minutes and once ready let it cool down before slicing it