Happy birthday, Maga-bear! When I ask my mom what type of cake she would like me to make her, I can usually count on the answer to be spice cake. But this year, when I was doing a little cooking experiment, she changed her mind and wanted the experiment instead. So, here you are, Mom… Love you!
Crustless Custard Pear Tart –
(Warning: this is still in the experimental stage! I will update when I get it to where I want it.)
2 ripe, firm pears (I used Bartlett), peeled, halved and cored
3/4 cup almond milk
3 large eggs, room temperature
1/3 cup sugar
1/3 cup gluten free bean flour blend
3 tablespoons oil (I used a mild tasting olive)
2 teaspoons gluten free vanilla
1/2 teaspoon, nutmeg, divided
1/4 teaspoon salt
1/4 cup confectioner’s sugar
Preheat oven to 350 degrees. Using a gluten free spray oil, oil a 9” pie plate. Slice the pears into 1/4” thick slices the long way. Arrange the slices overlapping in the pie plate on a circle.
In a blender, mix almond milk, eggs, sugar, bean flour blend, oil, vanilla, 1/4 teaspoon nutmeg and salt. When smooth, carefully pour over the pears.
Bake until golden and firm the the touch in the center, 45-55 minutes. Serve warm or room temperature. Dust with confectioner’s sugar mixed with last 1/4 teaspoon nutmeg before serving, if desired.
Angela's Kitchen 