Key Lime and Caramel Pear Torte with Macaroon Crust


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 Crust

So Delicious Dairy Free 3 Course Recipe Contest Badge

For more details and to enter the recipe contest, see this post:

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
  • 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.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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