Recipe
Check out this amazing recipe submitted by one of our customers, Cheryl for our community e-cookbook! She said this is the "Perfect winter dessert - that is simple to make but will always impress".
If you have a recipe you'd love to include in our community cookbook, don't forget to submit it here. You'll also go into the draw to WIN* a $250 Food Voucher
Ingredients:
Tart pastry
- 1 cups self rising flour
- 1 spelt four
- 1 cup softened butter
- 1 TSP vanilla bean paste
- 3/4 cup caster sugar
- 1 egg
- 1tbsp milk
Filling
- 1 cup fresh ricotta cheese
- 1 tbsp honey
- 1 tsp fresh thyme leaves
- 3 pears - peeled, halved & core removed
- 2 cups Shiraz (or Merlot) wine
- 1 cinnamon quill
- 4 cloves
- 6 peppercorn
- Small knob ginger
- 1/4 cup brown sugar
Method:
- Combine butter & sugar till creamy, add egg, vanilla bean paste & milk
- Slowly fold in flour till combined into a stiff (crumbly) dough Press dough into tart pan covering base & sides
- Bake at 160 degrees for 15 mins till 3/4 baked and turning golden brown
- Remove from oven
- Combine Ricotta, honey & thyme till combined
- Spoon ricotta mixture into 3/4 baked tart shell (or shells if using individual tarts) and bake additional 7 minutes
- Remove from oven and let cool at room temperature
- Simmer pears on low heat in red wine mixture on stove for approx 30 mins till tender
- Pears should be completely submerged while simmering
- Remove pears from poaching liquid / strain spices from red wine poaching liquid & return to stove for approx 20 mins until a thick / red wine syrup
- Slice pears thinly and arrange in a circular rossette pattern on top of ricotta mixture on tarts
- Serve with a scoop of vanilla ice cream and drizzle reserved spiced red wine glaze over tart
If you try this at home, make sure you you share it with us on Instagram @birkenheadpoint #birkenheadpoint
