Gluten-Free Poached Pear Tart with Almond Cocoa Crust
Serves 920 mins prep40 mins cook
This gluten-free pear tart looks fancy but it's actually super-easy to make with poached pears, creamy custard & almond flour press-in crust.
0 servings
What you need
Instructions
Crust 2 Make the almond flour tart crust and parbake as instructed. Leave the oven preheated to 325ºF, and leave the tart crust on a rimmed baking sheet to catch any drips. Filling 10 Poach the pears and let them cool until you can handle them. Reduce the poaching liquid to serve with the tart if you like. 11 Slice the poached, cooled pears lengthwise ⅛ to ¼-inch thick. 8 To make the custard filling, in a medium bowl, whisk together the sugar, flour, and salt. Whisk in the egg, then the cream and crème fraîche until smooth. 12 Pour the custard into the bottom of the baked tart shell. Gently fan the sliced pears out over the top of the custard. Sprinkle the 1 tablespoon sugar over the pears. Bake 9 Bake the tart at 325ºF until the custard is puffed and set, 30-40 minutes. 14 Remove the tart from the oven and let cool until warm, then release the sides of the pan and let the tart cool completely, 1-2 hours and up to 4 hours. Serve 16 Serve the tart at room temperature, or chill for up to 2 days. The crust will be more crisp if served within a few hours of baking. 15 Cut into wedges and serve, drizzled with the reduced poaching liquid and topped with a dollop of whipped crème fraîche, if you like.View original recipe