Peaceful Pear & Pomegranate Tart

For dough: In a stand-up mixer with the paddle attachment, cream butter, then add Swerve and beat on low speed until combined, about 2 minutes. Add egg yolks and mix until well combined.

In a small bowl, sift together flour, xanthan gum, baking powder and salt. Add flour mixture to butter mixture in stand-up mixer.

Blend pistachios in a sturdy coffee grinder to a medium-fine powder. Measure 1/2 cup into stand-up mixer on low. Add cream.

Dough will be soft and should not stick to fingers, but for easy handling spray oil a large spoon and divide dough evenly around a spray-oiled 11-inch removable-bottom tart pan. Place a sheet of spray-oiled plastic wrap over dough in tart pan and press down with a 10-inch cake pan to flatten. Remove cake pan, and with flat edge of a dry measuring cup spread dough evenly to edges of tart pan.

Carefully remove plastic wrap, and with fingers press dough into tiny fluted edges around tart pan. Do not go over the top edge of the top of the tart pan, to ensure the crust will not to break off.

Refrigerate for 30 minutes.

Preheat oven to 375 degrees.

Remove tart shell from refrigerator and line the shell with a piece of parchment paper slightly larger than the pan. Fill lined tart shell with the 10-inch cake pan.

Bake in preheated oven until edges are just beginning to turn golden brown, about 15 minutes. Remove cake pan and parchment paper. Continue to bake for another 10 minutes or until crust is golden all over and looks dry. Transfer to wire rack to cool completely, about 20 minutes. Remove tart shell from pan and place on a serving platter.

For filling: Cut 2 pears in quarters lengthwise, leaving one quarter with stem intact. Quarter the rest of the pears, removing the stems. Core the pears and remove inner fibers. Set aside.

Melt butter and dark agave in a large, heavy-bottom sauté pan over medium heat, stirring with a wooden spoon until dissolved and just beginning to bubble. Carefully place pears, cut side down, in butter mixture and cook, turning occasionally with tongs, until a knife goes through flesh with ease, about 10 to 12 minutes.

If caramel mixtures starts to smoke, reduce heat to low or remove pan from heat and allow it to cool. Pears should be tender and golden amber colored. Carefully remove pears from pan and place on baking sheet to cool completely.

In the bowl of a stand-up mixer beat very cold heavy cream with light agave until soft peaks form.

In another bowl gently stir the mascarpone cheese with a spatula until creamy. With spatula, gently fold mascarpone cheese into whipped cream in stand-up mixer. Do not over mix the cheese. With paddle attachment, stir in coconut crème and cinnamon until just combined. Do not over beat. (If coconut cream is solid because the temperature in your kitchen is below 76, measure coconut crème and melt in a small saucepan over low heat, cool slightly, then add to cheese mixture.)

Immediately assemble tart. Dot prepared cheese mixture evenly into tart crust, then spread with spatula. Add sliced pears lengthwise in a fan shape in a clockwise direction around the edges of the tart. Make a smaller inner circle with the pears fanning the same way. The last two pears with stems should be placed in the center.

Sprinkle with pomegranate seeds, drizzle with extra dark agave and refrigerate until served.