zoom Pear, white chocolate and cardamom tart

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pear, white chocolate and cardamom tart

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Pear, white chocolate and cardamom tart

    This delicious, sweet tart is perfect as a pudding or just as good with morning coffee or afternoon tea.

    • Vegetarian
    • Preparation time: 15 minutes, plus cooling
    • Cooking time: 50-55 minutes
    • Total time: 1 hour 5 minutes - 1 hour 10 minutes, plus cooling

    Serves: 6-8


    250g block Cooks' Ingredients Shortcrust Pastry, defrosted
    250g tub ricotta
    75g caster sugar
    2 medium Waitrose British Blacktail Free Range Eggs
    50g white chocolate
    100ml double cream
    1 tsp ground cardamom (from about 8-10 pods, seeds removed and crushed)
    2 large ripe pears, peeled, cored and quartered
    Icing sugar, for dusting (optional)


    1. Preheat the oven to 200°C, gas mark 6.  Roll out the pastry and use it to line a 23cm loose-bottomed flan tin.  Line with baking parchment and baking beans, then bake blind for 15 minutes.  Remove the beans and parchment then return to the oven for a further 5 minutes, until golden.  Remove and leave to cool completely.
    2. Beat the ricotta with the sugar until smooth, then beat in the eggs one at a time.  Gently melt the chocolate in the microwave or over a pan of simmering water and stir into the ricotta mixture.  Fold in the cream and ground cardamom.
    3. Arrange the pears over the base of the pastry case and pour over most of the ricotta mix.  Slide the flan into the oven on a baking sheet and top up the filling from a jug.  (This will avoid it spilling as you move the tart to the oven.)  Bake for 10 minutes then reduce the oven temperature to 170°C, gas mark 3 and continue to cool for a further 20-25 minutes until the filling is just set.  Turn off the oven and leave the tart to cool completely in the oven.  Chill until ready to serve.  Dust with icing sugar, if you wish.  Great with vanilla ice cream or cream.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars