Finish a dinner party with this pear and soft goat’s cheese tart. For something a little punchier, a blue cheese would be divine. This tart is not too sweet, so allow yourself a bigger slice with a generous dollop of cream.
For the pastry
| 180 g | Flour |
| 80 g | Butter |
| ¼ cup | Icing sugar |
| 1 | Egg yolk |
| 2 Tbsp | Cold water |
For the filling
| 150 g | Goat's cheese (Main) |
| 2 Tbsp | Caster sugar |
| 1 | Egg |
| ½ cup | Macadamia nuts, roughly chopped |
| 2 | Pears, sliced thinly (Main) |
| ½ | Lemons, juice only |
| 2 Tbsp | Butter, melted |
| 2 Tbsp | Caster sugar |
| 1 sprinkle | Mint leaves |
Directions
- Preheat an oven to 180C.
- Into a food processor place the flour, butter and icing sugar. Blitz until it resembles fine breadcrumbs. Add the egg yolk and water, mixing again until your dough is formed. Roll on a lightly floured bench to fit a 23cm tart tin. Bake blind for 20 minutes, removing the paper for the last 5 minutes.
- To make the filling, mix together the goat's cheese, sugar, egg and half the nuts. Spread over the base of the pastry. Arrange the sliced pears in a circle around the outside of the tart, working your way to the middle. You should have enough pears to do two layers. Squeeze over the lemon.
- Brush the pears with the melted butter and sprinkle over the sugar. Bake in the oven for 35 minutes until the pear is soft and slightly brown around the edges.
- Serve warm with mint leaves and lightly whipped cream.