Key Lime and Caramel Pear Torte with Macaroon Crust
  • 2 egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup sugar
  • ¼ cup coarsely chopped almonds
  • 2 cup desiccated coconut flakes
  • 5-6 ripe Bartlett pears, peeled, seeded and sliced lengthwise
  • ¼ cup brown sugar
  • 2 tablespoons coconut oil
  • Pinch of nutmeg
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.
Recipe by Go Dairy Free at