Caramelized Pear, Pistachio & Ricotta Tart

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.

Gently caramelize the pears a little in 100g. butter & 1 cup brown sugar for about 10-15 mins. Lift out & put aside. Add 1/2 cup cream & continue to simmer sauce for another 10-15 mins. Save for serving….

Meanwhile, mix everything together in a bowl until well blended, (except the pears of course). Place filling into pie shell and position pears all around. Drizzle with honey. Bake at 375F for about 30 minutes. While still warm brush pears with more honey. (Or you could just brush with caramel sauce instead.)

Let it cool down a little while you pop on a pot of coffee (or tea:))

Serve with your favourite ice-cream, cream or even custard. And plenty of that warm caramel sauce…. Divine!

Thanks for the inspiration Anita-Clare! xx

By Roni on August 22, 2014   /   recipes   /   4 Comments

4 Comments

1. 

   Eli

   3:22 am on August 27, 2014

   This looks delicious… I might have to make it and eat the whole thing myself 😉

   Reply
   • 

     Roni

     4:57 am on August 27, 2014

     Hey Eli, welcome aboard….enjoy the fruits of your labour :)) it’s good for you…cheese, fruit, nuts, right? cheers Roni xx

     Reply
2. 

   Maureen | Orgasmic Chef

   12:44 pm on August 28, 2014

   That looks amazing! The dough is something I must make and share.

   Reply
   • 

     Roni

     11:25 pm on August 29, 2014

     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

     Reply