Pear and Ginger Tarte Tatin

Flaky, layered, golden pastry is the base for soft, spicy pears. A beautifully warm, sweet dessert, hinted with the complex flavours of chocolate and ginger.

Gluten free No added sugar 

Recipe by Hayley Cavicchiolo 

Serves 6-8


  • 50g unsalted organic butter or extra virgin coconut oil
  • 2 tablespoons Natvia
  • 4-5 beurre bosc pears, peeled, cored and cut into cubes or sliced lengthwise
  • 1 teaspoon ground ginger

  • 1/4 cup Well Naturally Rich Dark Chocolate, roughly chopped

  • 1 pack gluten free puff pastry
  • No sugar added vanilla ice cream or crème fraîche to serve


Find more recipes from Hayley here:


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  1. Preheat the oven to 190 degrees Celsius.
  2. Over medium heat, melt the butter/coconut oil in frying pan, add the Natvia and allow to dissolve.
  3. Arrange pears in the pan, stir through ginger and cook for 5 minutes or until pears are cooked through and caramelised in the melted butter/coconut oil and Natvia mixture.
  4. Sprinkle with Well Naturally Rich Dark Chocolate.
  5. Allow mixture to cool slightly, then roll out the puff pastry and place over the top of the pan so it completely covers the fruit.
  6. Place pan in the oven and cook for 20-25 minutes until golden brown in colour.
  7. Invert onto a dessert platter and serve warm with no sugar added vanilla ice cream or crème fraîche and enjoy.We promise you will!
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