It’s been a really long time since I’ve revisited this quest of making the perfect white chocolate, ricotta & pear tart.
Once upon a time… I was obsessed. Even now I don’t think that word is strong enough for my feelings towards it.
I had this idea in my mind of what I wanted, and every time I tried to achieve it, I felt I was always just one adjustment away from perfection.
The trouble is…. I could never figure out what that one, singular adjustment was.
…and it drove me nuts!
So, for a while there I called it quits on the whole thing. You know, a bit of a breather. I think I’ve had rather enough breaths between then & now to say that it is clearly time to revisit it. Can anyone remember attempts one & two? There are at least another 4 undocumented ones……
I have to admit… it’s still not perfect. I think having changed so many things at once….
- it’s now gluten free
- completely different baking tin
- new adjustments to the filling
…I may just have made one too many adjustments all at the same time. Two were necessary, one was for aesthetic reasons. I am happy with it though. I think the only adjustment I would make now, is to put it back in a deeper tin so that there is a thicker layer of filling. Other than that I am very pleased with it.
The fact that there is still just one adjustment to go though means I haven’t reached my idea of perfection yet. Nearly though… nearly.
- 280g almond meal
- 100g icing sugar
- 80g butter
- 2.5ml vanilla extract
1. place all the ingredients in a food processor & process until smooth. The ‘dough’ will remain loose, but will stick together when pressed.
2. grease a 12x35cm loose bottomed tart tin with butter & press the dough into the tin. Bake for 10 minutes at 165°C.
3. allow to cool completely before proceeding onto the filling.
- 2 pears
- 50g white chocolate
- 200g ricotta
- 160g sugar
- 2 eggs
- 1 egg white
- 200g heavy cream
- 5ml vanilla extract
1. carefully melt the white chocolate either in a double boiler or the microwave. Once melted, add in the ricotta & beat until the mixture is smooth. Make sure to scrape down the sides of the bowl.
2. add in the sugar & beat until smooth, then add in the eggs & egg white one by one, making sure that each addition is fully incorporated before proceeding onto the next.
3. last but not least, beat in the vanilla & heavy cream & set the mixture aside.
4. peel, half, & core the pears before thinly slicing them and arranging them on your cooled crust. Poor the ricotta mix over them & bake for 10 minutes @ 200°C. Reduce the heat down to 170°C & continue to bake for another 20-25 minutes (or until the centre stops giggling).
5. allow the tart to cool completely, and then place in the fridge overnight to allow the filling to set properly.
*** it’s better to buy almond meal ready rather than try & make your own. When processed professionally, the almond pieces are very fine which makes the base seem more like a pie shell & less like crushed nuts.
…for more recipes from us, check out our archives.