PEAR CUSTARD TART
Do you miss pears? I was missing them, too. This creamy pear custard tart is lovely considering one would think that on our low-carb diet pears are off-limits. Typically they are, but when the carbs are kindly spread in the form of this pie, you can get all the pear taste without too many carbs. Fabulous! If you need a dessert in a hurry, this one will please everyone and definitely fits into the quick and easy category. Leaving the crust out makes it possible to eat pears in pie form. Our supermarkets were selling many pears, and I thought of how I could use them without getting too much of a carb load in one serving.
PEARS:
A good source of fiber, pears are also high in vitamins C and K, as well
as potassium and antioxidants. They're also especially good for gut health, and
they may help keep you regular, too.
WHIPPING CREAM:
I could have used just whipping cream, but the custard tastes better when the cream is diluted with almond milk. Besides that it cuts calories.
EXTRACTS:
Although I combined extracts, if you only have one or the other, use what you have on hand, but don't use too much almond extract - no more than 1/2 teaspoon.
BAKE MIX:
You can get away with using almond flour as so little bake mix is used in this recipe.
RECIPE:
2 large
pears, or 3 small,
peeled, thinly sliced
3 large eggs
3/4
cup whipping cream (175 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/4 cup almond milk (60 mL)
1 tsp vanilla extract (5 mL)
1/4
tsp almond extract (1 mL)
1/8
tsp salt (0.5 mL)
1/4 cup Gluten-Free Bake Mix 2, OR almond flour (60 mL)
Preheat the oven to 350°F (180°C).
Place sliced pears in a greased 9-inch (23 cm) glass pie dish.
In
large bowl, whisk together eggs, whipping cream, liquid sweetener, almond milk,
vanilla extract, almond extract and salt.
Then whisk in Gluten-Free Bake Mix 2, OR almond flour. Pour over pears in pie dish. Bake 25 to 30 minutes or until the custard is
set and barely wiggles in the middle when you move the pie dish. Let cool.
Cover with plastic wrap and refrigerate for a few hours before serving.
Yield: 10 servings
1
serving
116.2
calories
2.9
g protein
8.4
g fat
1.3 g fiber
6.5
g net carbs
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