Vegan Pear & Cranberry Curd Tart
A festive and colorful tart layered with creamy pear curd and bright cranberry curd, all encased in a buttery vegan pastry shell. Perfect for fall and winter gatherings; each layer sets with agar-agar for a smooth yet sliceable texture.
Equipment
- 9-inch tart pan with removable bottom
- Medium and small saucepans
- Fine mesh strainer
- Blender or immersion blender
- Whisk and rubber spatula
- Mixing bowls
- Rolling Pin
- Parchment paper and pie weights (or dried beans)
Ingredients
Tart Shell
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ¼ tsp salt
- ½ cup cold vegan butter cubed
- 2 –3 tbsp ice water
Pear Curd Layer
- 2 ripe pears peeled, cored, and chopped
- ¼ cup sugar adjust to pear sweetness
- 1 tbsp lemon juice
- ½ cup cashew cream
- 1 tbsp cornstarch
- ½ tsp agar-agar powder
- Pinch of salt
Cranberry Curd Layer
- Ingredients
- 1 ½ cups fresh or frozen cranberries
- ½ cup sugar
- ½ cup orange juice
- ¼ cup cashew cream
- 1 tbsp cornstarch
- ½ tsp agar-agar powder
- Pinch of salt
Instructions
Tart Shell
- In a mixing bowl, whisk together flour, sugar, and salt.
- Cut in the vegan butter until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time until dough comes together.
- Shape into a disc, wrap, and refrigerate for 30 minutes.
- Roll out on a lightly floured surface to fit a 9-inch tart pan.
- Press dough into pan, trim edges, and prick bottom with a fork.
- Chill 15 minutes in the freezer.
- Line with parchment, fill with weights, and bake at 375°F (190°C) for 15 minutes.
- Remove weights and bake 8–10 minutes longer until golden. Let cool completely.
Pear Curd Layer
- In a saucepan, combine chopped pears, sugar, lemon juice, and a splash of water.
- Simmer until pears are soft (about 10 minutes).
- Blend until smooth and return to pan.
- Whisk in coconut cream, cornstarch, agar-agar, and salt.
- Cook over medium heat, whisking constantly, until the mixture thickens and bubbles (about 5–7 minutes).
- Pour into cooled tart shell; smooth the surface.
- Refrigerate 30 minutes to lightly set before adding the next layer.
Cranberry Curd Layer
- In a small saucepan, combine cranberries, sugar, and orange juice.
- Simmer until cranberries burst and soften (about 8–10 minutes).
- Blend until smooth; strain through a fine mesh sieve to remove skins.
- Return to pan and whisk in coconut cream, cornstarch, agar-agar, and salt.
- Cook over medium heat until thickened and glossy (5–6 minutes).
- Pour carefully over the slightly set pear layer; smooth top.
- Chill for at least 2–3 hours, or until both layers are firm to the touch.
To Serve
- Garnish with sugared cranberries, thin pear slices, or edible herbs before serving.
- Store refrigerated up to 3 days.
Notes
Agar-agar sets much more firmly than gelatin! For a softer texture, reduce total agar to ¾ tsp per layer.
Cashew cream can be substituted coconut cream or oat cream.
Both curds can be made ahead separately and poured when ready to layer.
Cashew cream can be substituted coconut cream or oat cream.
Both curds can be made ahead separately and poured when ready to layer.