Ricotta, Cranberry and Pear Mini Tarts

These lovely, gluten-free tarts are perfect for the holidays
Ricotta, Cranberry and Pear Mini Tarts

Sarah L. Bolla

These beautiful, gluten-free tartlets are a lovely embodiment of the warmth and sweetness of the holiday season. The recipe uses Real California dairy products, along with seasonal fruits. 

Recipe Courtesy of Patricia Bannan, MS, RDN and Real California Milk 

 

10
Servings
210
Calories Per Serving
Deliver Ingredients

Ingredients

For the Chocolate Crust

  • 3/4 Cups almond flour
  • 3/4 Cups gluten-free oat flour
  • 3 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons coconut sugar
  • 1/2 Teaspoon salt
  • 1 Egg yolk
  • 2 Tablespoons unsalted butter, such as Real California unsalted butter, cut in 1/2 inch dice
  • 3 Tablespoons ice water

For the Ricotta Filling

  • 1 Cup whole milk ricotta cheese, such as Real California whole milk ricotta cheese
  • 1/2 Cup nonfat yogurt, such as Real California plain nonfat yogurt
  • 1 Tablespoon maple syrup
  • 1 Vanilla bean, seeds scraped, or 1/2 teaspoon vanilla extract

For the Fruit Topping

  • 3/4 Cups fresh or frozen cranberries
  • 2 Tablespoons maple syrup
  • 1 Tablespoon water
  • 2 Ripe red pears, cored and thinly sliced

Directions

For the Chocolate Crust

Preheat the oven to 350°F. Position a rack in the center of the oven and prepare the 3-inch tart pans on a baking sheet and lightly butter or spray them with oil.

In the bowl of a food processor, pulse to combine the almond and oat flours, cocoa powder, coconut sugar, and salt. Add the egg yolk and pulse until evenly distributed. Add the butter and pulse until moist crumbs form and then pulse in the ice water until the dough starts to hold together. It will appear to be a bit crumbly, but should hold together easily when pressed.

Firmly press 2 tablespoons of the dough into the bottom and against the sides of each tart pan, taking care to push the crust into the indentations in the sides. Bake the tart shells for about 15 minutes just until firm. Let the shells cool completely, and then carefully remove them from the pans. Baked tarts or unbaked dough will keep in the freezer, well wrapped, for up to two months.

For the Ricotta Filling

Whisk together the ricotta cheese, yogurt, maple syrup, and vanilla and place in the refrigerator to keep chilled.

For the Fruit Topping

In a medium saucepot, combine the cranberries, maple syrup, and water and cook over medium to high heat just until the cranberries have lightly stewed down but are still intact in shape, about 8 minutes.

Set the sliced pears into the pan of cranberries and without stirring, let the pears lightly steam and become barely submerged in the cranberry syrup, about 3 minutes.

To serve, place the tart crusts on plates or a serving dish. Using a spoon, divide the ricotta filling evenly into the tarts. Layer a few sliced pears over the filling, top each with cranberries, and lightly drizzle with the brightly hued cranberry syrup form the pan. Enjoy immediately or serve chilled. 

Nutritional Facts

Total Fat
11g
17%
Sugar
11g
N/A
Saturated Fat
4g
21%
Cholesterol
34mg
11%
Protein
7g
14%
Carbs
23g
8%
Vitamin A
55µg
6%
Vitamin B12
0.2µg
3.2%
Vitamin C
4mg
6%
Vitamin D
0.2µg
N/A
Vitamin E
0.3mg
1.6%
Vitamin K
3µg
4%
Calcium
101mg
10%
Fiber
4g
14%
Folate (food)
12µg
N/A
Folate equivalent (total)
12µg
3%
Iron
0.9mg
4.8%
Magnesium
29mg
7%
Monounsaturated
2g
N/A
Niacin (B3)
0.3mg
1.3%
Phosphorus
157mg
22%
Polyunsaturated
0.5g
N/A
Potassium
269mg
8%
Riboflavin (B2)
0.2mg
11%
Sodium
152mg
6%
Sugars, added
6g
N/A
Zinc
0.9mg
6.2%