Key Lime and Caramel Pear Torte with Macaroon Crust

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This recipe for a caramel pear torte is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Sil. For the filling, Sil uses a surprising combination of avocadoes, tofu and Coconut Milk Creamer from So Delicious.

Key Lime and Caramel Pear Torte with Macaroon CrustSo Delicious Dairy Free 3 Course Recipe Contest Badge

For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

Special Diet Notes & Options: Key Lime and Caramel Pear Torte

By ingredients, this is dairy-free / non-dairy, gluten-free, peanut-free, and vegetarian.

Though not tested (editor’s note here), I believe that you could enjoy a soy-free caramel pear torte by substituting full-fat coconut milk / cream for the tofu. It would be a littler higher in fat, naturally.

Key Lime and Caramel Pear Torte with Macaroon Crust
 
Author:
Ingredients
Macaroon:
  • 2 egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup sugar
  • ¼ cup coarsely chopped almonds
  • 2 cup desiccated coconut flakes
Filling:
Topping:
  • 5-6 ripe Bartlett pears, peeled, seeded and sliced lengthwise
  • ¼ cup brown sugar
  • 2 tablespoons coconut oil
  • Pinch of nutmeg
Instructions
For the Macaroon Crust:
  1. Beat egg whites with cream of tartar in a stand mixer with a whisk on high. When the eggs start to thicken and become fluffy begin to slowly add the sugar. Whisk to a stiff peak. Slowly fold in the almonds and coconut. Spread into a well greased false bottom pan or spring form pan. Bake for 40min at 300F the crust should not be brown. Cool to the touch.
For the Filling:
  1. Blend all ingredients together into a smooth puree.
For the Topping:
  1. Add sugar and oil to a skillet on medium-high heat. Stir to melt sugar. It will brown and caramelize.
  2. Drop in the pears and cook (approx. 7 min.) stirring gently to brown. Turn off heat. Bring to room temperature.
To Prepare:
  1. Spread the filling into the shell and top with pears and caramel sauce. Refrigerate for 1 hr. only as it tends to darken. But does not change the flavor.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.