Banana

Banana, Coconut, Cheesecake Pear Tart

by:
March 31, 2018
Photo by Diane
Author Notes

I wanted to make a light, pretty and gluten free dessert for a meeting. This is what I came up with and everyone loved it. —Diane

  • Prep time 20 minutes
  • Cook time 55 minutes
  • Serves 8-10
Ingredients
  • For the Crust
  • 1 cup Almond flour or almond meal
  • 1/3 cup Melted butter or coconut oil
  • 1/2 teaspoon Salt
  • 1/4 cup Unsweetened shredded coconut
  • 2 tablespoons Granulated sweetener of choice
  • Tart filling
  • 2 8 oz. pkgs. light cream cheese
  • 1/2 cup Granulated sweetener of choice
  • 3 ounces Plain Greek yogurt
  • 1 medium size very ripe banana
  • 2 large eggs, beaten in, one at a time
  • 1/4 cup unsweetened shredded coconut
  • 1 teaspoon Vanilla
  • 1-2 Ripe pears, cored, slice thin for decorating the top
  • 1/2 teaspoon Cinnamon for sprinkling on top of pears
In This Recipe
Directions
  1. For the Crust
  2. Press in a 10" parchment-lined tart pan.
  3. Bake @350 for 10 min
  4. Cool slightly before filling. To reduce overall prep time, start the filling as soon as the crust goes in the oven.
  1. Tart filling
  2. Beat filling ingredients with a mixer
  3. Pour filling into prepared crust
  4. Top with 1-2 (depending on size) thinly sliced pears
  5. Sprinkle with cinnamon
  6. Bake @400 for 15 minutes, then reduce temperature to 325
  7. Bake approx 30 min or until center of cheesecake starts to rise

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