Gluten and Dairy Free Caramel Pear Tart

Serves 4



  1. Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold
  2. Cut into cubes
  3. Place the flour, caster sugar and dairy free spread in a food processor
  4. Pulse about 5 times so the dairy free spread is broken up but still visible
  5. Turn the food processor on so it is running on a low setting
  6. Gradually pour in the cold water
  7. Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)
  8. Preheat the oven to 180 oC
  9. Roll out until the dough is about 5mm thick
  10. Cut into 4 equal sized rectangles and place on a lined baking sheet
  11. Lightly score a border 1 cm from the edge of each rectangle
  12. Prick the middle with a fork
  13. Bake for 8 minutes then remove from the oven and press down the middle rectangle, this will give you room to fill the tart
  14. Return to the oven or 10 minutes or until the pastry is golden
  15. Allow to cool
  16. Place a tablespoon of the dairy free caramel sauce into the middle each tart
  17. Top with the sliced pears
  18. I also added a drizzle of dairy free chocolate sauce, but this is optional