Ricotta, Cranberry, and Pear Mini Tarts (gluten-free) - Patricia Bannan, MS, RDN

Ingredients

• ¾ cup almond flour
• ¾ cup gluten-free oat flour
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons coconut sugar
• ½ teaspoon salt
• 1 egg yolk
• 2 tablespoons unsalted butter, cold and cut into ½ inch dice
• 3 tablespoons ice water
• 1 cup whole milk ricotta cheese
• ½ cup plain nonfat yogurt
• 1 tablespoon maple syrup
• 1 vanilla bean, seeds scraped or ½ teaspoon vanilla extract
• ¾ cup fresh or frozen cranberries
• 2 tablespoons maple syrup
• 1 tablespoon water
• 2 ripe red pears, cored and thinly sliced