We've combined your cheese and dessert courses into one delicious, stunning tart - and believe us, the sweet peaches and punchy cheese works a treat
- 1 large ripe pear
- 320g pack ready-rolled puff pastry
- plain flour, for dusting
- 1 tbsp honey
- 50ml double cream
- 25g mild Roquefort, crumbled
- 2 tbsp golden caster sugar
MethodPut them on a tray and prick all over with a fork. Peel, core and halve the pears lengthways. Finely slice each half and arrange in a neat overlapping circle in the middle of the pastry, leaving a 2cm border. Roll up and crimp the edges of the pastry to tuck the pears neatly into the tart. Can be prepared up to 1 day ahead and kept in the fridge; if the pears brown a little, it won’t show.
- 250g dark chocolate
- 2 eggs, plus 1 white (leftover from pastry)
- 140g caster sugar
- 85g melted butter
- 85g plain flour
- little cocoa, to serve
- 350g plain flour
- 200g butter, cubed
- 100g icing sugar
- zest 1 orange
- 1 egg yolk, mixed with 2 tbsp water
- 500ml whole milk
- 300ml double cream
- 5 egg yolks
- 140g caster sugar
- zest 2 oranges, plus juice of 1
- Make the ice cream first. Heat the milk and cream in a pan to just below boiling point. Stir together yolks and sugar, then gradually whisk in the hot milk mixture. Return to pan, heating gently and stirring until thickened. Stir in the zest and juice, and cool. Churn, then freeze until solid. Can be made up to a month ahead.
- To make the pastry, whizz flour and butter in a food processor, then pulse in icing sugar. Pulse in zest with enough yolk mixture to bring the pastry together. Roll out and line 8 deep, individual tart tins. Chill for 30 mins.
- Heat oven to 190C/170C fan/gas 5. Fill tarts with baking parchment and baking beans, and bake blind for 15 mins. Remove beans and paper and bake for 10 mins more. Remove from oven. When cool enough to handle, remove from tins and sit on a baking sheet. Turn oven down to 160C/140C fan/gas 3.
- For the filling, melt chocolate in a bowl over a pan of barely simmering water. Beat the 2 whole eggs, extra white and sugar until thick and pale – about 5 mins. Fold in the chocolate, melted butter and flour, then divide between the tarts. Let the mixture settle for a few mins, then bake for 25 mins. Leave to cool for 10 mins while scooping ice cream into balls. Dust the tarts with a little cocoa, top each with a scoop of ice cream.
- 12 seedless clementines, unpeeled
- 500g golden caster sugar
- 200g butter, softened, plus extra for greasing
- zest 1 lemon, plus a squeeze of juice
- 3 eggs, separated
- 300g ground almonds
- 100g fine polenta or cornmeal
- 2 x 150ml/¼pint pots natural yogurt
- 250g tub mascarpone
- Heat oven to 160C/fan 180C/gas 4. Boil the kettle and thinly slice 5 of the clementines horizontally, discarding the ends. In a small pan, melt 250g of the sugar with 300ml boiling water, then increase the heat until the syrup is simmering. Add the clementine slices, then cover and cook for 20 mins until the slices are tender. Meanwhile, grease and line the base of a 25cm springform tin.
- Use a slotted spoon to lift out the clementine slices, then arrange over the bottom of the tin. Grate the zest from the remaining 7 clementines and set aside. Squeeze the juice from 4, then stir this into the syrup. Boil for 10 mins until thick. Cool and set aside.
- For the cake, beat 200g of the remaining sugar with the butter, lemon zest and half of the clementine zest until pale. Beat in the egg yolks one by one. Peel the three remaining zested clementines, then break the segments into a food processor and whizz until pulpy. Stir this into the butter mixture along with the almonds, polenta and one pot of yogurt. Whisk the egg whites to stiff peaks, then gently fold into the cake mix. Carefully spoon the mixture into the prepared tin, then bake for 1 hr until a skewer inserted comes out clean. Cool the cake in the tin.
- For the cheesecake cream, mix the remaining clementine zest with the mascarpone, the remaining pot of yogurt, 50g sugar and a good squeeze of lemon juice. Turn the cake out upside down onto a serving plate , then pour over some of the sticky syrup. Serve in wedges topped with a spoonful of the cheesecake cream, and a little more syrup on the side.
- 1 recipe Pastry Dough
- 18 - ounce cartonlight dairy sour cream or one 7-ounce carton purchased creme fraiche
- 1 medium banana, mashed (1/3 cup) or 1/3 cup mashed mango
- 1teaspoon granulated sugar or granulated heat-stable sugar substitute (Splenda®), optional
- 1cup fresh raspberries, banana slices and/or kiwi slices
- Semisweet chocolate curls (optional)
- 1 1/4 cupsall-purpose flour
- 1/4 teaspoonsalt
- 1/3 cupshortening
- 4 - 5tablespoonscold water
- Preheat oven to 450 degrees F. Prepare Pastry Dough. Divide dough into 10 portions. On a lightly floured surface, use your hands to slightly flatten 1 portion. Roll dough from center to edges into a circle about 3-1/2-inches in diameter. Line a 3-inch tart pan with pastry. Press pastry into fluted sides of tart pans; trim edges. Prick bottom of pastry. Repeat with remaining portions of pastry. Line pastries with a double thickness of foil.
- Place pastry-lined tart pans on a very large baking sheet. Bake 8 minutes; remove foil. Bake for 5 to 6 minutes more or until pastry shells are golden. Cool in pans on a wire rack. Remove pastry shells from pans.
- For filling, in a medium bowl, stir together sour cream or creme fraiche and mashed banana or mango. If desired, sweeten with sugar or sugar substitute.
- Divide filling mixture among pastry shells; top with raspberries, banana slices and/or kiwi slices. Garnish with chocolate curls, if desired. Makes 10 tarts.
- In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.