This tart will make a stunning presentation on dessert table! Raw goodness and better yet, it's perfect to make for any holiday!

Raw Pear Tart [Vegan]


Cooking Time




For the Tart:

  • 2-3 medium sized pears (I used Bosc)
  • juice of 1/2 lemon

For the Crust:

  • 1 1/2 cups raw pecans
  • 8 pitted dates
  • 1/4 cup almond flour

For the Cashew Pastry Cream:

  • 2 cups raw cashews
  • 3/4 cup water
  • 1 teaspoon pure vanilla extract
  • 1 pitted dates


  1. Pulse all the crust ingredients in a food processor until crumbly and sticking together.
  2. Press into the bottom of the tart tin.
  3. Place the cashew cream ingredients in a high-powered blender and blend until smooth.
  4. Pour the mixture into the tart shell and smooth the cream out evenly.
  5. Slice the pears in half lengthwise and carefully scoop out the seeds with a spoon, then slice them thinly, crosswise.
  6. Arrange the pears in a decorative fashion, starting at the outside of the tart and working your way in.
  7. Drizzle with some fresh lemon juice.
  8. Refrigerate for at least 5 hours before serving, overnight is best. But it won’t stay fresh for too long in the refrigerator so plan on eating it up within a day!
  9. GENTLY unmold the pie out of the tin. It is a little fragile.

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