Pear Tart with Currants and Vanilla Sauce

Ayurveda Rezept: Birnentarte mit Korinthen und Vanillesauce | Ayurveda Parkschlösschen Health Blog

Ingredients (serves 4)

Cake pan (23-26 cm diameter)
Puff pastry (from the baker)
3-4 pears
2 Tbs. currants
2 Tbs. apricot jam
2 Tbs. almond flakes
200 g coconut yoghurt
Agave syrup or brown sugar
Vanilla (ground or as a pod)
Ghee (to grease)
Bread crumbs
some floura
little water or apple juic


Grease the pan with Ghee and sprinkle with breadcrumbs. Roll the puff pastry about 1/3 thinner on a floured work surface, fit into the mold and cut off the edge. Peel and quarter the pears, then cut the quarters into thin slices and place them on the dough in a rosette. Boil the jam with a little water or apple juice and brush the tart with it. Spread currants and almonds on top and bake in the oven at 200 Celsius (932 Fahrenheit) degrees for about 25-35 minutes.

Beat the yoghurt with agave syrup or brown sugar and vanilla and serve with the tart.

Filed under Desserts

After his apprenticeship as a chef, Mr. Weber left his home town of Traben-Trarbach to gain experience in his profession. Stations in his career include the Bristol Kempinski in Berlin and the Dorint Hotel in Leipzig. He returned to the Moselle seven years later and since 1998 has been contributing his wealth of experience to the kitchen team at Ayurveda Parkschlösschen, which he manages since 2016.

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