This simple tart is so easy and a great standby in a hurry. It is surprisingly delicious and the raspberry sauce is the perfect foil to cut the rich sweetness of the tart.
Ingredients
| 1 packet | Sweet short pastry |
| 500 g | Cream cheese |
| ½ cup | Caster sugar |
| 1 | Egg |
| 1 packet | Slivered almonds (Main) |
| 100 g | Dark chocolate |
| 1 tin | Pear halves (Main) |
| 2 cups | Frozen raspberries (Main) |
| 1 sprinkle | Icing sugar |
Juice and rind of
| 1 | Orange |
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Directions
- Preheat oven to 180°C
- Roll out pastry to form large circle
- Place on oven tray lined with baking paper
- Pat pears dry (no liquid at all)
- Mix cream cheese, egg and sugar until well creamed then spread onto pastry leaving a 4 inch border all around
- Place pears, almonds and finely chopped chocolate on top
- Bring edges of pastry gently up over filling, leaving an opening on top and bake until lightly browned and the filling is set
- For the sauce, simmer berries and juice in a pot gently until thickened and cooked down, (approximately 20-30 minutes) To serve, dust tart with icing sugar and serve with raspberry sauce and mascarpone or whipped cream.
