Autumnal Pear, White Chocolate & Cardamon Tart
This delicious, sweet tart is perfect as a warming pudding or just as good with morning coffee or afternoon tea.
- Preheat the oven to 200°C, gas mark 6. Roll out a 250g block of shortcrust pastry and use it to line a 23cm loose-bottomed flan tin. Line with baking parchment and baking beans, then bake blind for 15 minutes. Remove the beans and parchment then return to the oven for a further 5 minutes, until golden. Remove and leave to cool completely.
- Beat the 250g ricotta with 75g sugar until smooth, then beat in 2 eggs one at a time. Gently melt 50g white chocolate in the microwave or over a pan of simmering water and stir into the ricotta mixture. Fold in 100g double cream and 1 tsp ground cardamom.
- Arrange 2 large pears (peeled and quartered) over the base of the pastry case and pour over most of the ricotta mix. Slide the flan into the oven on a baking sheet and top up the filling from a jug. (This will avoid it spilling as you move the tart to the oven.) Bake for 10 minutes then reduce the oven temperature to 170°C, gas mark 3 and continue to cool for a further 20-25 minutes until the filling is just set. Turn off the oven and leave the tart to cool completely in the oven. Chill until ready to serve. Dust with icing sugar, if you wish. Great with vanilla ice cream or cream.
(Recipe inspired by Waitrose