For the last week I have been craving fresh pears and pears in a dessert. Even though they aren’t in season right now, I went and bought a large bag of them and they are amazing! After some thinking, I decided to make a tart with them. Cardamom and pears is a great pairing (no pun intended, lol), so I knew that chai tea would taste amazing with it.
Start by making the tea. So I know there is a lot of differing opinions if tea is considered raw or not. From what I have found out from talking to people and research, is that as long as the water isn’t brought to a boil before the tea is put in and the tea is dried and not heated, it IS considered raw. So this is how I prepped my tea and I let it cool completely before soaking the pears in it for an hour.
Next, it’s time to make the base of the tart. It is so simple to make, and the ground chai tea in it makes it taste so amazing! Let it sit in the freezer to set while you make the filling. As you can see in the picture, the tea looks amazing, and believe me, it smells better than it looks!
Take the pears out of the tea, but keep the tea for flavoring in the filling. Put all the filling ingredients in the blender and blend until it is smooth. Pour into the base and freeze for 2 hours. While the tart is setting in the freezer, slice the rest of the pears and soak them in the remaining tea. Place on top of the tart and freeze for another hour. Thaw for 20 minutes before serving and enjoy.
Creamy Chai Pear Tart (Raw & Vegan)
A delicious raw & vegan tart
- 2 Cups Pecans
- 1 1/4 Cups Medjool Dates pitted
- 1 tsp Ground Chai Tea
- 1 tsp Pure Vanilla
- 2 Cups Cashews soaked overnight
- 2 Cups Chai Tea brewed
- 5-6 Pears
- 6 Tblsp Chai Tea
- 1-2 Tblsp Maple Syrup optional
- 1 tsp Vanilla
Pulse the pecans in a food processor until they are ground up. Pour into a bowl until the dates are pureed.
Once the dates form a ball, put back in the pecans and the rest of the date ingredients.
Press into a 10 inch tart pan and freeze while making the filling.
Brew 2 cups of chai tea and cool completely.
Peel and chop up 3 pears and soak in the tea for 1 hour.
Puree the cashews and then add the remaining ingredients. Slowly add some of the brewed tea until it blends well.
Pour into the crust and freeze 2 hours.
Slice the rest of the pears vertically and soak them in the tea. After the tart has set for 2 hours, place the soaked pears on top and freeze for another hour. Thaw for 20 minutes before serving.