As the leaves turn to shades of amber and gold, I find myself craving something cozy to savor after a brisk autumn walk. Enter the Chai-Spiced Pear Tart, an enchanting dessert that beautifully combines the buttery richness of its flaky crust with the warm, aromatic notes of chai-infused custard and luscious caramelized pears. Not only is this tart a true celebration of the season’s finest produce, but it’s also a refreshing alternative to store-bought sweets that can steal away the joy of homemade baking. With its quick prep time and delightful variations for gluten-free and vegan diets, this tart is perfect for any gathering or simply to enjoy with a steaming cup of tea. Ready to stir up your kitchen with this comforting dessert? Let’s dive in! Why is Chai-Spiced Pear Tart Special? Cozy Comfort: This dessert perfectly captures the essence of autumn, enveloping your senses with comforting spices. Versatile Variations: Whether you’re gluten-free, vegan, or just love experimenting, there are countless ways to switch it up! Try a delicious Apple-Chai Twist, or go for the vegan option without sacrificing flavor. Quick Prep: With a straightforward process and under an hour of baking time, it’s an effortless delight for any occasion. Crowd-Pleaser: Impress family and friends at gatherings, or treat yourself after a long day—everyone will be reaching for seconds! Elegant Touch: The gorgeous presentation of caramelized pears over creamy custard makes it an eye-catching centerpiece for your dessert table. Indulge in this inviting recipe and relish the seasonal flavors it brings! Chai-Spiced Pear Tart Ingredients For the Crust 1 ½ cups all-purpose flour – Provides a sturdy foundation for the tart; swap for a gluten-free blend + 1 tsp xanthan gum if needed. ½ cup (1 stick) cold unsalted butter – Brings richness and flakiness; use coconut oil for a vegan option. 3 tbsp cold water – Helps bind the crust together; add more if needed for desired consistency. 2 tbsp sugar – Adds a subtle sweetness to the crust. Pinch of salt – Enhances and balances flavors in both the crust and filling. For the Chai Custard ¾ cup whole milk – Forms the creamy base for the custard; opt for full-fat coconut milk for a dairy-free delight. ½ cup heavy cream – Adds luxurious richness; can be replaced with coconut cream for a dairy-free option. 2 black tea bags (or 1 chai tea bag) – Infuses the milk and cream with comforting chai flavors. 3 large egg yolks – Contributes to the custard’s richness and thickening; vital for a perfect chai-spiced pear tart. ⅓ cup sugar – Sweetens the custard filling beautifully. 1 tbsp cornstarch – Stabilizes the custard, ensuring it sets just right. 1 tsp vanilla extract – Adds warmth and depth to the custard. ½ tsp chai spice (or ¼ tsp cinnamon + ⅛ tsp ginger + ⅛ tsp cardamom) – Provides the signature chai flavor. For the Topping 2 ripe pears (Bosc or Anjou) – Key fruit component, offering sweetness and texture; best if slightly underripe for baking. Powdered sugar for dusting – Creates a lovely finishing touch. Optional toppings – Honey, vanilla ice cream, cardamom whipped cream, or toasted almonds for an extra flavor twist. Gather these ingredients, and you’re one step closer to creating a stunning Chai-Spiced Pear Tart that’ll warm your heart this autumn! Step‑by‑Step Instructions for Chai-Spiced Pear Tart Step 1: Prepare the Crust In a food processor, combine 1 ½ cups all-purpose flour, 2 tablespoons sugar, and a pinch of salt. Pulse briefly to blend, then add ½ cup cold unsalted butter cut into cubes. Process until the mixture resembles sandy pebbles. Gradually drizzle in 3 tablespoons of cold water while pulsing until the dough begins to hold together. Form into a disk, wrap in plastic, and chill for 30 minutes. Step 2: Blind Bake the Crust After chilling, roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, ensuring a slight overhang. Freeze for 10 minutes to set the shape, then line with parchment paper and fill with pie weights or dried beans. Bake at 375°F for 15-18 minutes until the crust is lightly golden. Remove the weights and let cool slightly. Step 3: Make the Chai Custard In a saucepan, combine ¾ cup whole milk and ½ cup heavy cream with 2 black tea bags over medium-low heat. Simmer for about 10 minutes until fragrant, then remove and squeeze the tea bags to extract flavor. In a separate bowl, whisk together 3 egg yolks, ⅓ cup sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, and ½ teaspoon chai spice until smooth. Step 4: Temper the Egg Mixture Gradually pour the warm milk mixture into the egg mixture, whisking constantly to avoid curdling. Once combined, return the mixture to the saucepan and cook on low heat. Stir continuously for about 4 minutes until the custard thickens and coats the back of a spoon. Remove from heat and let cool for 10 minutes, stirring occasionally. Step 5: Assemble and Bake Carefully pour the cooled chai custard into the blind-baked crust, spreading evenly. Thinly slice 2 ripe pears and arrange them in a spiral pattern on top of the custard. Bake the tart at 350°F for 20-25 minutes until the custard jiggles slightly and the pears are tender. Allow to cool for 1 hour before slicing. Step 6: Serve and Enjoy Once cooled, dust the top of the Chai-Spiced Pear Tart with powdered sugar for a lovely finish. Serve it with optional drizzles of honey or scoops of vanilla ice cream to enhance the sweetness. This warm, spiced dessert will surely delight your family and guests! Expert Tips for Chai-Spiced Pear Tart Temperature Matters: Ensure your butter and water are cold; this is essential for a flaky crust that holds its shape beautifully. Firm Pears: Choose slightly underripe pears to maintain their shape during baking, preventing them from becoming mushy in your Chai-Spiced Pear Tart. Whisk Steadily: When preparing the custard, continuously whisk to avoid scorching the mixture; maintaining a steady stir is key to achieving the perfect creamy texture. Strain for Smoothness: If your custard has lumps, strain it through a sieve for a velvety finish. This step guarantees an indulgent dessert. Blind Baking Essential: Always blind bake your crust until it’s lightly golden; this reduces sogginess and creates a lovely texture that pairs perfectly with the custard. Cool Before Serving: Allow the tart to cool entirely before slicing; this helps set the custard and makes serving much easier. Enjoy your delicious Chai-Spiced Pear Tart! Chai-Spiced Pear Tart Variations Feel free to tailor this delightful dessert to your taste buds and dietary needs, adding your own unique twist! Apple-Chai Twist: Swap out pears for Honeycrisp apples, and stir in 1 tbsp bourbon for a flavorful kick. The combination of apples and spices will create a comforting autumn treat. Vegan Vibes: Use coconut oil instead of butter, full-fat coconut milk for cream, and replace eggs with a ¼ cup cornstarch slurry, ensuring every bite remains rich and satisfying. You won’t even miss the dairy! Nutty Crunch: Press some toasted sliced almonds into the edges of the crust before baking to add a delightful crunch. This variation not only boosts flavor but elevates the tart’s texture, making every slice even more irresistible. Ginger Zing: Add 1 tbsp of finely minced crystallized ginger into the custard for an extra burst of spice. Top with candied ginger after baking for a beautiful finish that brings warmth with every bite. Mini Tartlets: Instead of a large tart, use a muffin tin to create beautiful individual tartlets. Bake the crust for about 10 minutes, fill with custard, and bake for an additional 12-15 minutes; perfect for gatherings or a cozy treat for yourself. Chai Spice Amplified: If you’re a spice lover, double the amount of chai spice for a bolder flavor. Each slice will transport you straight into an aromatic chai tea experience, complemented perfectly by the subtle sweetness of the pears. Cocoa Delight: Incorporate 2 tablespoons of cocoa powder into the crust for a chocolaty twist. This adds a depth of flavor that pairs beautifully with the chai and pears, creating a unique indulgence. If you’re excited about some other fruit options, check out the delicious Vegan Chocolate Tart or the refreshing Vegan Berry Tart for more inspiration! Make Ahead Options These delightful Chai-Spiced Pear Tarts are a fantastic choice for busy home cooks looking to save time! You can prepare the crust up to 24 hours in advance; simply blind bake it and store it wrapped in plastic. The chai custard can also be made up to 3 days ahead—just ensure it cools completely before transferring it to an airtight container. For best results, slice the pears right before assembly to prevent browning. When you’re ready to serve, pour the cooled custard into the baked crust, arrange the sliced pears, and bake the tart. This strategy allows you to enjoy a homemade dessert with minimal last-minute effort, without sacrificing quality. How to Store and Freeze Chai-Spiced Pear Tart Room Temperature: Allow the tart to cool completely, then cover it loosely with foil. It will stay fresh for up to 2 days at room temperature. Fridge: Keep any leftover Chai-Spiced Pear Tart in an airtight container in the fridge for up to 4 days. Reheat slices in the microwave for a few seconds to bring back warmth. Freezer: To freeze, wrap the cooled tart tightly in plastic wrap, then aluminum foil, and store it in the freezer for up to 1 month. Thaw in the fridge overnight before serving. Reheating: For the best texture, reheat individual slices in a 350°F oven for about 10 minutes. Enjoy the comforting flavors warm! What to Serve with Chai-Spiced Pear Tart Treat your taste buds to a symphony of flavors that beautifully complements this cozy autumn delight. Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a luscious contrast to the warm tart, melting into each slice. Cardamom Whipped Cream: Whipping a hint of cardamom into your cream booster gives an aromatic twist, harmonizing with the tart’s spices. Masala Chai: Pairing this tart with a warm cup of masala chai deepens the experience, enhancing the chai notes in the dessert. Toasted Almonds: Sprinkling toasted almonds on top brings a delightful crunch, balancing the smooth custard with nutty warmth. Honey Drizzle: A light drizzle of honey elevates sweetness to a whole new level, creating a delightful, sticky-sweet contrast. Fresh Berries: A side of tart berries like raspberries or blackberries adds a refreshing zing that cuts through the richness of the tart. Enjoy exploring these pairings that elevate the Chai-Spiced Pear Tart into a truly memorable autumn experience! Chai-Spiced Pear Tart Recipe FAQs How do I know if my pears are ripe enough for the tart? Absolutely! For the best results, choose slightly underripe pears, like Bosc or Anjou. They should yield slightly to pressure but still feel firm. Overripe pears may turn mushy during baking, losing their lovely texture in your Chai-Spiced Pear Tart. How should I store leftover Chai-Spiced Pear Tart? Very simply! Once cooled completely, cover the tart loosely with foil and keep it at room temperature for up to 2 days. For longer freshness, refrigerate any leftovers in an airtight container for up to 4 days. Can I freeze the Chai-Spiced Pear Tart? Yes, you can! To freeze, wrap the cooled tart tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 1 month. When you’re ready to enjoy it, just thaw it overnight in the refrigerator before serving. What if my custard turns out lumpy while I’m making it? No worries at all! If your custard is lumpy, simply strain it through a fine sieve to achieve that silky-smooth texture. Make sure to keep stirring while cooking to prevent curdling. It’s an extra step that guarantees an indulgent dessert! Are there any dietary considerations with this recipe? Absolutely! This Chai-Spiced Pear Tart can be adjusted for dietary needs. For a gluten-free version, use a 1:1 gluten-free flour blend and xantham gum. To make it vegan, substitute coconut oil for butter, and replace the eggs with a ¼ cup cornstarch slurry combined with water for thickening. How long can I keep the tart once baked? Depending on your storage method, the tart would last up to 4 days in the fridge when kept in an airtight container. If stored at room temperature, enjoy it within 2 days for the best flavor and texture. Chai-Spiced Pear Tart: Your New Favorite Autumn Dessert A cozy Chai-Spiced Pear Tart combines buttery crust, chai-infused custard, and caramelized pears—a delightful autumn dessert. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 25 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 25 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust1.5 cups all-purpose flour Swap for gluten-free blend + 1 tsp xanthan gum if needed.0.5 cup cold unsalted butter Use coconut oil for a vegan option.3 tbsp cold water Add more if needed for desired consistency.2 tbsp sugar Adds a subtle sweetness to the crust.1 pinch salt Enhances and balances flavors.For the Chai Custard0.75 cups whole milk Opt for full-fat coconut milk for dairy-free.0.5 cup heavy cream Can replace with coconut cream for dairy-free.2 bags black tea Or use 1 chai tea bag.3 large egg yolks Vital for a perfect custard.0.33 cup sugar Sweetens the custard filling.1 tbsp cornstarch Stabilizes the custard.1 tsp vanilla extract Adds warmth and depth.0.5 tsp chai spice Or substitute with ¼ tsp cinnamon + ⅛ tsp ginger + ⅛ tsp cardamom.For the Topping2 ripe pears Bosc or Anjou, best if slightly underripe.powdered sugar For dusting.optional toppings Honey, vanilla ice cream, cardamom whipped cream, or toasted almonds. Equipment food processor9-inch tart panSaucepanwhiskMixing Bowl Method Step-by-Step InstructionsIn a food processor, combine flour, sugar, and salt. Pulse briefly, then add butter. Process until mixture resembles sandy pebbles. Gradually drizzle in cold water while pulsing until dough holds together. Form into a disk, wrap in plastic, and chill for 30 minutes.Roll out dough to fit a 9-inch tart pan. Press the dough into the pan with overhang. Freeze for 10 minutes, then line with parchment paper and fill with weights. Bake at 375°F for 15-18 minutes until lightly golden. Remove weights and let cool.In a saucepan, heat milk and cream with tea bags for about 10 minutes. Remove and squeeze tea bags. In a bowl, whisk egg yolks, sugar, cornstarch, vanilla, and chai spice until smooth.Gradually whisk warm milk mixture into egg mixture to avoid curdling. Return to saucepan and cook on low, stirring continuously for about 4 minutes until thickened. Remove from heat and cool for 10 minutes.Pour cooled custard into blind-baked crust, spreading evenly. Thinly slice pears and arrange on top of custard. Bake at 350°F for 20-25 minutes until custard jiggles and pears are tender. Cool for 1 hour before slicing.Dust tart with powdered sugar before serving. Serve with honey or vanilla ice cream. Nutrition Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 160mgFiber: 2gSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 1mg NotesFor best results, ensure cold ingredients when making the crust. Use slightly underripe pears to maintain texture during baking. Whisk continuously for custard success. Tried this recipe?Let us know how it was!
