Ricotta and mascarpone tarts with roasted pears

  • 1 hr 50 mins cooking
  • Serves 4
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Ricotta and mascarpone tarts with roasted pears
  • 1 1/2 cup (225g) plain flour
  • 1/2 cup (80g) icing sugar
  • 125 gram butter, chopped
  • 1 egg
  • 1 1/4 cup (250g) ricotta cheese
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (125g) mascarpone cheese
  • 2 eggs
  • 2 teaspoon finely grated lemon rind
Roasted pears
  • 8 pears (1kg), peeled, quartered, cored
  • 1 tablespoon lemon juice
  • 1/3 cup (75g) caster sugar


Ricotta and mascarpone tarts with roasted pears
  • 1
    Preheat oven to 180ºC/350ºF. Grease eight 8cm (3¼-inch) round fluted flan tins.
  • 2
    Process flour, sugar and butter until crumbly. Add egg; process until ingredients just come together. Knead dough on floured surface 30 seconds or until smooth. Cover; refrigerate 30 minutes.
  • 3
    Divide pastry into eight portions. Roll each portion between sheets baking paper until large enough to line tins. Line tins with pastry; trim edges. Place on oven tray.
  • 4
    Line pastry with baking paper; fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake further 15 minutes or until pastry is browned lightly. Cool 10 minutes.
  • 5
    Reduce oven to 150ºC/300ºF.
  • 6
    Make filling by beating ricotta and sugar in small bowl with electric mixer 2 minutes or until smooth. Beat in mascarpone, eggs and rind until just combined. Pour filling into pastry cases.
  • 7
    Bake tarts about 25 minutes or until just set. Cool to room temperature.
  • 8
    Increase oven to 240ºC/475ºF.
  • 9
    To make roasted pears, line baking dish with baking paper. Place pears in dish; sprinkle with juice and sugar. Bake, turning occasionally, 15 minutes or until browned and tender.
  • 10
    Top tarts with cooled pears.