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.