Ricotta, Cranberry, and Pear Mini Tarts (gluten-free) - Patricia Bannan, MS, RDN
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Cooking tools:
- Food processor
- Tart pan
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Saucepan
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Paring knife
- Cutting board
- Refrigerator
- Plate
- Serving platter
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
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