Pear tart

Ricotta cheese dessert
Pears and ricotta are some kind of magical combination. Two halves that fit together perfectly.
So if you haven't tried combining these ingredients yet, do it as soon as possible.

For an autumnal flair, cinnamon, vanilla and brown sugar would be cool in such a tart. Pear cake is very quick to make and doesn't require any special skills. Also, you don't have to wait overnight to try it.

Use any dry sweetener powder as the base sweetener.
You can use anything you like as a sweetener for the filling.
Eggs can easily be substituted for applesauce and wheat flour can be substituted for a gluten-free mixture.
Ingredients per mold d=18-20:

150 g gluten-free flour/blend

25 g powdered sugar or other dry sweetener

50 g butter

1 egg or 40 g of baby apple puree

A pinch of salt

250g ricotta

100 ml of 33% cream

50g sugar or other sweetener

8g gelatin

40g dark chocolate

5g vegetable or coconut oil

2 medium pears

1/2 tsp cinnamon

1 tbsp butter or coconut oil

1 tbsp brown sugar
Prepare the base:

Mix the flour with the powder and salt. Next we need to incorporate the cooled butter into the flour. The condition of the butter should be such that it holds its shape, but breaks when pressed hard. I grind the flour and butter with my hands until fine crumbs, but you can do this in a stationary mixer with a whisk attachment.

When the crumbs are ready, add the egg or applesauce and try to mix everything quickly until the dough starts to ball. Do everything quickly, so that the heat of your hands does not begin to melt the butter.

Cover the bottom of the form with parchment and transfer the dough. Next, evenly smooth it over the bottom and sides of the mold. You can use a jar or a mug to make even edges.

When the base is ready, bake it for 15-20 minutes at 180 degrees on medium oven level and then cool completely.
Prepare the filling:

Take the ricotta and cream out of the refrigerator so that they are at room temperature. Heat 50 g of cream and pour 8 g of gelatin in it. Let the gelatin dissolve completely in the cream, stirring the gelatin occasionally.
On top of the shortbread base I poured the chocolate glaze for a contrast of flavors. If you don't like chocolate or just want to skip this step, you can do that.

Melt the chocolate together with the butter in the microwave or in a water bath. Pour onto the cooled base and spread the chocolate on the bottom and around the edges. Let it harden in a cool place, such as the refrigerator.

Now we need to combine the ricotta, cream, sweetener and gelatin.

Mix the sugar or sweetener in the second part of the cream (50g) and mix it into the ricotta with a hand mixer or a whisk. When the gelatin is completely dissolved in the cream, pour it through a sieve into the ricotta and mix everything quickly.

Pour the ricotta into the shortbread base and spread evenly. Let the gelatin stabilize for 1-2 hours in the refrigerator. During this time it is convenient to prepare and cool the pears.

Wash the pears, cut them into four pieces and cut out the core. Cut each piece into half-centimeter wide slices. Transfer the pears to a pan, sprinkle with sugar and cinnamon and add butter.

Cover with a lid and let stew on medium heat for 5 minutes under a lid. Then remove the lid and leave the pears on the heat for another 5 minutes.

Allow the pears to cool completely, then transfer to a tart.