serves
8
prep
30 minutes
cook
15 minutes
difficulty
Mid
serves
8
people
preparation
30
minutes
cooking
15
minutes
difficulty
Mid
level
Sometimes a traditional pastry crust just doesn’t do justice to a spectacular filling. This is one of those times. This no-need-to-cook food processor pastry is chock full of flavour, and is refrigerated so it can be prepared the day before. So too can the ‘creamy’ cheese filling. Each pear variety has its own personality in texture and flavour. Choose a mild and sweet variety with subtle, fragrant citrus notes – bartlett pear comes to mind.
Ingredients
- 1 cup (65 g/2¼ oz) shredded coconut
- 100 g (3½ oz) hazelnuts or almonds
- 12 pitted soft dates, chopped
- 1 tsp finely grated ginger, plus 2 cm (¾ in) piece ginger, peeled
- 1 tsp ground cinnamon
- 4 medium pears
- ½ cup (110 g/3¾ oz) caster (superfine) sugar
- 2 whole star anise
- 1 small lime, thinly sliced
- 2 cups (500 ml/17 fl oz) soda water (club soda)
Lime cream
- ¾ cup (200 g/7 oz) ricotta
- ½ cup (100 g/3½ oz) reduced-fat cream cheese
- ½ cup (130 g/4½ oz) natural yoghurt
- 1 tsp finely grated lime zest
- 2 tbsp warmed honey
Instructions
Line a 23 cm (9 in) flan (tart) pan with baking paper with overhanging sides to make it easy to lift the flan out. Put the coconut in a food processor and blitz until fine. Add the hazelnuts, dates, finely grated ginger and cinnamon and pulse to a fine-crumb texture. Don’t worry if it is a bit more coarse than fine. Tip the mixture into a bowl and, using your hands, clump it together and press it evenly into the base and sides of the prepared tin. Refrigerate for about 20 minutes, until firm.
Peel the pears, cut into thick wedges and remove the core (leave the stalk on for decoration if you like). Put the sugar, peeled ginger, star anise, lime and soda water in a large pan. Stir over medium heat until the sugar dissolves, then reduce the heat to low and drop in the pears. Cover the pan and gently simmer for about 10 minutes, or until the pears are just tender. Remove the pan from the heat and leave the pears to cool in the liquor. Lift the pears out with a slotted spoon and drain well.
For the lime cream, whisk together the ricotta, cream cheese, yoghurt, lime zest and 1½ tablespoons of the honey until smooth and creamy. Spoon the mixture into the flan and arrange the pears on top. Brush the pears with the remaining honey.
Recipe from The Good Carbs Cookbook by Alan Barclay, Philippa Sandall and Kate McGhie (Murdoch Books, pb, $39.99)
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Sometimes a traditional pastry crust just doesn’t do justice to a spectacular filling. This is one of those times. This no-need-to-cook food processor pastry is chock full of flavour, and is refrigerated so it can be prepared the day before. So too can the ‘creamy’ cheese filling. Each pear variety has its own personality in texture and flavour. Choose a mild and sweet variety with subtle, fragrant citrus notes – bartlett pear comes to mind.
