This Anjou pear tart is our own Jo Lusted's favourite dessert ever. Need we say more?
By chef Jo Lusted
1/2 box frozen puff pastry, defrosted
1/2 package, low-fat cream cheese, softened
3 tbsp honey
1/2 vanilla bean, seeds scraped out and reserved
1/2 tsp ground cinnamon
1/8 tsp ground cardamom
3 Anjou pears, cored and thinly sliced
1/3 cup chopped dark chocolate (70% cocoa)
1/3 cup slivered almonds, toasted
- Preheat oven to 375 F.
- Dust counter with a little flour and roll puff pastry out to 1/4 in. thick. Lay on a parchment-lined baking sheet, prick all over with a fork and set aside.
- Whip together cream cheese, honey, vanilla seeds, cinnamon and cardamom until smooth. Spread thin layer of cream cheese mixture all over pastry and shingle sliced pears on top. Sprinkle with chopped chocolate.
- Bake for 25 minutes until crust is golden. Top with nuts and allow to cool for 5 minutes. Slice and serve.