This recipe was first published inTaste magazine.
Italian Easter tart with pears and white chocolate sauce
This traditional Italian Easter tart recipe with a filling of lemony ricotta and nutty whole wheat is a favourite at this time of year. Enjoy chilled or gently warmed - perfect for catering to autumn's unpredictable weather. Photography by Jani Shepherd/Gatherum Collectif
- 1 hr 30 mins preparation
- 1 hr 30 mins cooking
- Serves 12
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Ingredients
Tart
- 1 cup whole wheat kernels (sometimes called wheat berries) – available from bulk bin stores and health food shops
- 2 x 400g blocks sweet short pastry
- 1 cup milk
- 100 gram caster sugar
- zest 2 lemons (2 large thin pieces and the rest finely grated)
- 500 gram fresh ricotta cheese
- 1/3 cup finely chopped candied citrus peel
- 3 free-range eggs, separated
- 1/4 cup pine nuts, lightly toasted in a dry pan
Pears
- 400 gram caster sugar
- zest 1 lemon
- juice 3 lemons
- 500 millilitre water
- 6-7 large pears, peeled but with stems left on
White chocolate sauce
- 2/3 cup cream
- 1 tablespoon butter
- 250 gram white chocolate
- 1 teaspoon vanilla paste
- thinly sliced candied citrus peel, to serve (optional)
Method
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1Place whole wheat in a saucepan, cover with water and simmer for 20 minutes. Set aside to completely cool in the water (I do this the night before).
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2Lightly grease a deep 25cm tart tin. Roll out one block of pastry and line the tin. Prick the pastry base with a fork then place in the fridge to chill.
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3Drain the wheat and return to the saucepan. Add the milk, 1 Tbsp of the caster sugar and the 2 pieces of lemon peel. Simmer very gently until all the milk has been absorbed (around 40 minutes). Discard lemon peel and set aside to cool.
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4Preheat oven to 170°C fanbake. Mix together ricotta, remaining sugar, remaining zest and candied peel then add egg yolks one at a time, mixing well between each addition. Stir in the cooled wheat and pine nuts.
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5Whisk the egg whites until stiff then gently fold into the wheat and ricotta mixture.
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6Spoon mixture into the tart case and smooth surface with the back of a spoon. Roll out the remaining block of pastry and cut into 2cm-wide strips. Use strips to make a lattice pattern over the top of the tart, leaving a few slight gaps between strips. Pinch edges to seal around the rim and trim edges neatly.
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7Bake in centre of oven for around 1 hour or until the top is golden and a skewer inserted into the centre comes out clean.
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8To poach pears, place the sugar, lemon zest and juice and water in a saucepan big enough to fit the pears and simmer until sugar has dissolved. Reduce heat and lower in the pears. Simmer gently for around 10 minutes or until pears are slightly tender. Set aside to cool in the lemon syrup until required.
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9For the white chocolate sauce, place cream, butter and chocolate in a bowl. Microwave on high for 50 seconds then let sit for 2 minutes (or melt in a double boiler over simmering water). Add vanilla and gently stir to incorporate.
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10排水梨和修剪的基地,这样他们就可以stand upright. When ready to serve, nestle pears on top of tart (or serve them on the side). Decorate with sliced candied citrus peel if desired and drizzle with white chocolate sauce (gently warm it first if it has cooled).
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