Caramelized Pear, Pistachio & Ricotta Tart.
….with honey glaze. And on a gluten free base!! Add vanilla bean ice cream, or double dollop cream, or silky egg custard. What more could you ask for?
A friend from the far flung corners of the earth posted this gorgeous flan recently. Check out this amazingly generous site… http://www.loverofcreatingflavours.co.uk/ AND https://www.facebook.com/pages/Lover-of-Creating-Flavours/440159359359201
It was so pretty I was rushed with inspiration to create my own version, using what I had on hand. And we just happened to have a family dinner that night to practise on :)) Mine didn’t turn out quite as pretty but the general vote was it sure tasted good!
We’ve changed it a bit from the scribbled doily of a long ago kitchen somewhere :)) So here we go…
Caramelized Pear, Pistachio & Ricotta Tart:
For the gluten-free base:
(This is an awesome g/f base for all things sweet…cheesecakes, slices, tarts etc. My sweet go-to g/f base recipe! We double the mix, enough for 3 crusts & store in freezer. Always very handy, just add melted butter & you’re away.)
- 2 cups almond meal
- 1 cup coconut
- 1 cup castor sugar
- 1/2 cup rice flour
Combine. Use 2 heaped cups mix with 100g. melted butter. Press into greased tin. Add topping…
For the filling:
- 250g. ricotta cheese
- 250g. sour cream (optional)
- 2 eggs
- 1/4 cup sugar
- 1/2 cup almond meal
- 1/2 tspn. fresh orange/lemon/lime zest (citrus)
- pinch of cinnamon
- 6 pears, peeled, halved & cored.


This looks delicious… I might have to make it and eat the whole thing myself 😉
Hey Eli, welcome aboard….enjoy the fruits of your labour :)) it’s good for you…cheese, fruit, nuts, right? cheers Roni xx
That looks amazing! The dough is something I must make and share.
Yes maureen, it is a tried & true go-to base for all things sweet. We love it! Let’s know what you think…:)) cheers Roni xx