Gluten-Free Pear and Ricotta Cheesecake Tart with Almond Crust

This cheesecake tart combines sweet, ripe pears with delicate ricotta cheese over a buttery almond crust. 
Perfectly sweet. Intensely nutty. 

Is this a cheesecake? Or is it a tart? Call it as you like, this gluten-free dessert is simply delicious!
I made a similar recipe before for Valentine's day, do you remember? Heart shaped mini cakes with pears and ricotta cheese. I have been waiting for the chance to bake this dessert again. This time though, I made one whole cake. Sometimes it's nice to control portions by cooking cup size desserts. Other times, it's fun to bake big pies, and eat a whole, extra large slice. Without feeling any guilt ...yes! I did :-)
This cheesecake tart is gluten-free. It has a buttery crust made with almond flour. And there are no other ingredients containing wheat in the recipe. The filling is made only with ricotta (no cream cheese) infused with the nutty flavor of almond extract. On top, there are soft pear slices for a beautiful and fresh way to complete the tart.
Here is my video and step-by-step, simple recipe. Enjoy!

Ingredients: to make 11 inches pie
for the crust:

• 8 tablespoons (one stick, 110 gr ) of unsalted butter 
• 2 cups (200 gr) of almond meal
• 1/2 cup (100 gr) of sugar 
• pinch of salt

for the filling:

• 16 oz (450 gr) of ricotta cheese (whole milk)
• 4 eggs
• 1/4 cup (60 ml) of milk
• 2/3 cup (130 gr) sugar
• 1/2 teaspoon of almond extract
• 2 tablespoons (20 gr) corn starch
• 1 pinch of salt
• 1 can (15 oz) of pear halves (in natural pear juice, no sugar added), or 2 fresh, ripe pears

Preparation time: about 90 minutes

Directions:

1. Preheat the oven to 350° F (175° C). Grease an 11 inch tart pan with the butter.

2. Melt the butter in the microwave for about 30 seconds (or on the stove in a double boiler). In a large bowl, combine the almond meal, the melted butter, sugar and salt. Mix well with a spoon.

3. Pour the mixture on the tart pan, and press it down using a spoon. Bake for 15 minutes.

4. In the meantime, prepare the filling: Combine all the ingredients (ricotta, eggs, milk, sugar, almond extract, corn starch and salt) in a bowl, and blend well.

5. Pour the filling on the tart crust.

6. Cut the pears in thin slices and decorate the top of the tart as shown in my picture.

7. Bake for 45 minutes or until the edges are golden and the middle is set. Wait for the tart to cool off, and refrigerate for at least an hour before removing from the pan, and serve.

Enjoy!

 

 

  

Heart Shaped Mini Cakes with Pears, Ricotta Cheese over an Almond Crust

Impress your Valentine with these sweet hearts made with fresh pears and delicate ricotta cheese over a buttery almond crust. 

Made with love!

Love is in the air ... even at the dollar store :-) I was so happy to find there some colorful heart shaped silicone muffin cups.
You know I love silicone baking molds. They are so easy to use and clean, no greasing and no sticking. And even better, a set of four cups for only a dollar. Amazing, right? I had to have them. Obviously. I could not pass on such an unbelievable deal. And of course today I tried them immediately with this delicious recipe, perfect for Valentine's day.
These heart shaped cups have a buttery almond crust on the bottom, a delicate ricotta filling topped with soft and sweet pears. I love the combination of almonds with pears, intensely nutty and perfectly sweet. A match made in heaven.
Here is my step-by-step, simple recipe. A super easy way to  woo your Valentine!

Ingredients: to make 12 hearts (2.5 x 2.5 inches)
for the crust:

• 4 tablespoons (half stick, 55 gr ) of unsalted butter 
• 1 cup (100 gr) almond meal
• 1/4 cup (50 gr) of sugar 
• pinch of salt

for the filling:

• 8 oz (225 gr) ricotta cheese
• 1/3 cup (65 gr) sugar
• 2 tablespoons of milk
• 2 eggs
• 1 teaspoon of almond extract
• 1 tablespoon (10 gr) corn starch
• 1 pinch of salt
• 1 can (15 oz) of pear halves (in natural pear juice, no sugar added), or 2 fresh, ripe pears

Preparation time: about 80 minutes
Directions:
1. Preheat the oven to 350 degrees. Melt the butter in the microwave for about 20 seconds, or in double boiler if you prefer. In a large bowl, combine the almond meal, sugar and salt. Pour the melted butter and mix until combined.

2. Press about one tablespoon of the almond mixture into the bottom of 12 heart shaped silicone muffin cups. Use a spoon or fingers to help pressing down and make a thin flat layer. Bake for 15 minutes.

3. In the meantime, blend all the ingredients for the filling with the exception of the pears, in a large bowl.

4. Pour the ricotta mixture evenly in the 12 cups, which should be filled to about 3/4 of the way.
Cut the pears into really thin slices and decorate with about 4 slices each cup, or as you like!
I used pears in a can because they are softer and will not be crunchy after baking. You can use fresh pears, just make sure they are ripe.

5. Bake for 35-40 minutes until set. Wait until completely cold (and I suggest refrigerate for at least 30 minutes) before removing from the mold, or the bottom crust might break. Store left overs in the refrigerator.

Happy Valentine's Day!

 

Pears and Ricotta Tart

Soft, fresh and moist ricotta and pear filling, over a crumbly, sweet and lemony crust

Happy Friday!
I made this ricotta and pears cake last weekend for some friends that came over for dinner. But I've been so busy that it took me a whole week to write down the recipe and post the pictures. This generally doesn't happen, but it's the beginning of the school year and I'm swamped with volunteer work and keeping up with the new schedule.
Anyways, this tart came out really good: a crumbly sweet and lemony crust, covered with a deliciously soft and moist filling made with ricotta cheese and pears. Yummy!
Note, I used canned pears in pear juice, because much juicier than the fresh pears I found at the store. You are welcome to use fresh pears as long as they are ripe and soft.
And one more thing: for the crust you are only using the yolks of the eggs. Don't throw away the whites!! You can always make some super quick almond cookies, like I did. Or some crispy meringues! Enjoy :-)


Ingredients: to make an 11 inch round tart
For the crust:

• 2 egg yolks
• 3/4 cup (150 gr) of sugar
• 1 1/2 sticks (6 oz, 170 gr) of unsalted butter softened 
• 1/2  teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 3 tablespoons of milk
• 1/2 lemon, zest
• 2 1/2 cups (400 gr) of all-purpose flour 

For the filling:

• 8 oz (225 gr) ricotta cheese
• 1/2 cup (100 gr) of sugar
• 3 tablespoons of milk
• 2 eggs
• 1/teaspoon of vanilla extract
• 1/2 lemon, zest
• 3 small pears, I used canned pears (15 oz can)

Preparation time: 1 hour and 15 minutes

Directions:
Step 1: In large bowl mix the egg yolks and the sugar until well blended.

Step 2: Add butter, vanilla extract, zest of half lemon, milk and salt. Mix well.

Step 3: Add the flour, one cup at the time. Blend until the flour is all mixed in.

Step 4: Grease an 11 inch tart pan with butter and flour. Place about 3/4 of the dough (the rest will be used to decorate the top) in the pan and press it to the bottom with a spoon or your hands. Make it as flat as possible. Work with your fingers around the edge to make it even. Remove any extra dough. Prick the dough with a fork.

Step 5: Preheat the oven to 350 degrees (175 degrees C). In a large bowl, blend the ricotta cheese with the sugar.

Step 6 : Mix in the milk, eggs, rest of the lemon zest and vanilla extract.

Step 7: Pour the ricotta mixture onto the crust, and decorate with the pear cut in slices. If you used canned pears, remove all the juice.

Step 8: With a rolling pin, roll the rest of the dough and cut it in thin long strips. Place on top of the tart as shown in my picture.

Step 9: Bake for about 45 minutes until slightly golden on top.

Let the tart cool down before removing from the pan. Sprinkle with powder sugar if you like.
Store in the refrigerator... unless there's no leftover :-)

Enjoy!