Name: Ricotta, Cranberry, and Pear Mini Tarts (gluten-free)
Yield: 10 (3-inch tarts)
Ingredients: ¾ cup almond flour; ¾ cup gluten-free oat flour; 3 tablespoons unsweetened cocoa powder; 2 tablespoons coconut sugar; ½ teaspoon salt; 1 egg yolk; 2 tablespoons unsalted butter, cold and cut into ½ inch dice; 3 tablespoons ice water; 1 cup whole milk ricotta cheese; ½ cup plain nonfat yogurt; 1 tablespoon maple syrup; 1 vanilla bean, seeds scraped or ½ teaspoon vanilla extract; ¾ cup fresh or frozen cranberries; 2 tablespoons maple syrup; 1 tablespoon water; 2 ripe red pears, cored and thinly sliced