Hideyo Yamada’s Vegan & Gluten Free Cranberry Poached Pear Tart

Vegan & Gluten Free Cranberry Poached Pear Tart

Looks intimidating, but definitely doable!

This past Martin Luther King Day I had the pleasure of taking Hideyo Yamada’s class on innovative vegan and gluten free desserts. A favorite that stood out was the Cranberry Poached Pear Tart with Pistachio Cream and an Oat-Cardamom Crust. It’s light and just sweet enough making it the perfect year round treat.

Chef Hideyo specializes in a wide range of cuisines from Sushi to Pastry including vegan, gluten-free, refined sugar-free and allergy-free recipes.

This recipe is no easy feat and it’s definitely a tad time consuming, but it’s guaranteed to impress even the toughest of skeptics.

So shut your pie whole and give this one a whirl!




Oat-Cardamom Crust


  • ¼ cup gluten free rolled oats
  • ¼ cup + 1 tbs coconut flakes
  • 3 tbs coconut flour, plus more for coating the pan
  • ⅓ cup almond flour
  • ¾ cup gluten free oat flour
  • ¼ tsp ground cardamom
  • ¼ cup melted coconut oil, plus more for oiling the pan
  • ¼ cup maple syrup
  • pinch of sea salt


  • Preheat oven to 350° Oil a 9 inch tart pan with coconut oil. Lightly dust with oat flour or coconut flour.
  • Grind rolled oats coarsely in a spice grinder
  • Grind coconut flakes coarsely in a spice grinder
  • Sift coconut flour, almond flour, oat flour, cardamom and salt into a bowl. As the ground sesame seeds and coconut flakes. Mix using a whisk.
  • In a separate bowl, whisk together the melted coconut oil and maple syrup.
  • Mix wet ingredients with the dry ingredients preferably using a pastry blender.
  • Lightly brush coconut oil on bottom and sides of the tart pan. Use a bit of coconut flour to lightly coat the bottom and sides of the tart pan, so the pastry doesn’t stick.
  • Press the crust into the bottom and up the sides of the prepared tart pan.
  • Use a fork to poke a few small holes in the bottom of the crust, so that the crust doesn’t rise.
  • Freeze for 20 min or until hardened before baking.
  • Bake for 20 minutes or until golden.
  • Cool completely before filling.


Cranberry Poached Pear


  • 1 ½ cups golden raisins
  • 1 quart cranberry juice
  • 4 ripe Anjou or Bosc pears, peeled
  • pinch of sea salt


  • Soak raisins in the cranberry juice overnight.
  • In a pot add pears, cranberry juice, and raisins. Make sure to cover the pears with cranberry juice. If not enough cranberry, add water to cover the pears.
  • Bring to a boil. Cover pot with round parchment paper on top of the pears. Simmer until pears become soft, but not mushy.
  • The poached pears can be made a day ahead.
  • Cut the pears in half. Core using a melon baller.
  • Thinly slice the pears.


Cranberry Raisin Jam


  • raisins (from poaching the pears)
  • 1 ¼ cups cranberry juice (from liquid from poaching the pears)
  • 1 tbs kuzu + 2 tbs water


  • In a Vitamix or blender, blend raisins and cranberry juice until smooth.
  • In a pot, add the raisin mixture and bring to a boil. Simmer until very thick.
  • Mix together the kuzu and water. Add kuzu mixture to the jam to thicken.


Pistachio Cream


  • 1/3 cup coconut cream
  • 1 cup shelled pistachios (unsalted), soaked overnight, peeled thin skin (optional), drained
  • ½ vanilla bean
  • ½ tsp vanilla extract
  • a pinch of sea salt
  • ¼ cup water
  • ¾ tsp agar powder
  • 3 tbs brown rice syrup
  • 2 tbs maple syrup
  • 1 tsp kuzu + 2 tsp water


  • In a food processor, blend coconut cream, pistachios, vanilla bean, vanilla extract, and salt until smooth.
  • In a small pot, combine water and agar powder. Soak for 5 minutes.
  • Bring water/agar mixture to a boil, stirring constantly.
  • Add brown rice syrup and maple syrup. Bring back to a boil. Simmer for about 5 minutes or until agar powder has dissolved.
  • Mix together the kuzu and water. Mix into the pot with agar mixture. Bring back to a boil. Stir well.
  • Turn on the food processor with the pistachio mixture. Carefully add the agar mixture. Blend well.
  • Transfer to a container. Stick in the refrigerator to cool completely before making the tart.


Final Product:

Cranberry Poached Pear and Pistachio Cream with Oat-Cardamom Crust


  • ½ cup Cranberry Raisin Jam (see recipe above)
  • Oat-Cardamom Crust (see recipe above)
  • Pistachio Cream (see recipe above)
  • Cranberry Poached Pears (see recipe above)

Ingredients for Clear Gelatin Final Coating

  • ½ cup water
  • ¾ tsp agar powder
  • 2 tbs agave nectar
  • 1 tbs lemon juice


  • Spread the cranberry raisin jam on the oat-cardamom crust.
  • Spread the pistachio cream on top of the jam.
  • Arrange poached pears like a large rose on top of the pistachio cream.

Directions for Clear Gelatin

  • Combine the water and agar powder in a small pot. Bring to a boil. Simmer for 5 minutes until agar powder has dissolved.
  • Add agave nectar and bring back to a boil.
  • Turn off the heat. Add the lemon juice.
  • Pour the jello mixture over the poached pears.
  • Cool until clear jello is firm.
  • Ready to serve!!
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