Mini Tarts With Whipped Ricotta and Poached Pears

These Mini Tarts With Whipped Ricotta and Poached Pears are creamy, flavorful, and made with wholesome ingredients.

Lightly sweet and wonderfully textured, they’re a perfect treat for brunch, dinner parties, or a special dessert that feels both elegant and comforting.

These bite-sized tarts balance tender poached pears with an oat-honey crust and lush whipped ricotta filling – and since they’re partially make-ahead, you can have them ready before your guests arrive!

How to Make These Mini Tarts With Whipped Ricotta and Poached Pears

Step-by-Step Guide

1. Peel the bananas and mash them in a medium-sized bowl with a fork.

2. Add the honey, cinnamon, vanilla sugar, and a pinch of salt, then mix with a whisk until smooth.

3. Stir in the oats and let the mixture rest at room temperature for 20 minutes so the oats can soften.

4. Wash, peel, and core the pears.

5. Place them in a medium-sized saucepan and drizzle with a bit of maple syrup.

6. Sprinkle with coconut sugar, cinnamon, and pumpkin spice.

7. Add the water and butter, then turn the heat to medium-high.

8. Cook the pears for about 20–30 minutes, basting them with the syrupy pan juices a few times.

9. They’re done when soft through the center but still holding their shape. Remove from heat and let cool completely.

10. Preheat your oven to 350°F.

11. Brush your mini tart pans lightly with oil.

12. Divide the crust mixture among the six tart pans, pressing it firmly into the bottoms and up the sides with your fingers.

13. Bake for about 20 minutes, until the crusts are golden brown.

14. Remove from the oven and let the crusts cool completely.

15. In a large bowl, whisk together the ricotta, sugar (or sweetener), and vanilla until well combined.

16. In a separate bowl, whip the heavy cream with a bit more sugar until it forms firm peaks.

17. Gently fold the whipped cream into the ricotta mixture until smooth and creamy.

18. Divide the ricotta filling evenly among the six cooled crusts and smooth the tops with a spoon.

19. Slice the poached pears and arrange one or two slices on top of each tart.

20. Reserve any pear pan juices in a small bowl.

21. Place the tarts in the fridge for at least 2 hours to soften the crust a bit more and let the flavors meld.

22. Before serving, drizzle with maple syrup, sprinkle with crushed pistachios or walnuts, and drizzle some of the pear juices over each tart.

23. Serve immediately or refrigerate again until you’re ready to serve.

Important Recipe Notes

• Why we let the crust rest:
  Letting the oat-banana mixture sit gives the oats time to absorb moisture, which helps the crust hold together and crisp up gently.
• Choose firm pears:
  Firm, just-ripe pears hold their shape best during poaching. Softer pears can turn mushy.
• Don’t skip chilling:
  The tarts taste best after resting in the fridge – chilling helps the filling set a bit and deepens the flavors. Plus, the crusts soften a little bit, and I find I enjoy this dessert after it has cooled for a few hours.
• Maple syrup finish:
  Drizzling warm maple syrup just before serving makes the tarts feel extra special and ties the whole dessert together.
• Nut options:
  Crushed walnuts or pistachios both add texture and a touch of earthiness – mix and match!

Why You’ll Love This Recipe

• Sweet, creamy, and elegant – A dessert that looks and tastes like it came from a café.
• Perfect for any season – Pears and warm spices make this ideal from fall through spring.
• Make-ahead friendly – Prepare in stages and assemble early – perfect for entertaining.
• Naturally sweetened option – Honey and maple syrup add sweetness without refined sugars.
• Balanced textures – Tender crust, fluffy ricotta, and soft poached fruit in every bite.

📌 Mini Tarts With Whipped Ricotta and Poached Pears (Recipe Card)

Ingredients

For the crust:

• 2 large ripe bananas
• 4 oz honey
• 1 tsp cinnamon
• 1 tsp vanilla sugar
• Pinch of salt
• 1 ½ cups rolled oats
• Oil for brushing

For the filling:

• 2 cups ricotta
• ½ cup sugar
• ½ cup heavy cream
• 1 tsp vanilla extract

For the pears:

• 6 small pears
• Maple syrup
• 1 tsp coconut sugar
• ¼ tsp cinnamon
• ¼ tsp pumpkin spice
• 2 tbsp butter
• ¼ cup water

For serving:

• Maple syrup
• Crushed pistachios or walnuts

Instructions

• Mash bananas with honey, cinnamon, vanilla sugar, and salt; mix in oats. Rest 20 mins.
• Poach peeled and cored pears with maple syrup, coconut sugar, spices, butter, and water until tender. Cool.
• Preheat oven to 350°F. Brush tart pans with oil and press crust mixture into each. Bake 20 mins. Cool.
• Whisk ricotta, sugar, and vanilla. Whip cream to firm peaks and fold in.
• Fill cooled crusts with ricotta mixture and top with sliced poached pears.
• Chill at least 2 hours. Before serving, add nuts, pear juices, and maple syrup.

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