Roquefort cream tart with roasted pear
- Use 1 roll of just roll short crust dough and cut rings about 5cm larger than the 6 individual tart cases that you have. Drape the disks over a rolling pin and lay it across the tart case. Press the dough into the corners of the case using your fingers, don’t trim off the edges. Chill for 30 mins.
- Heat oven to 200C/180C fan. Peel the pears and cut in half. Scoop out the centre core using a melon baller.
- Place the butter into a large frying pan and melt slowly. Now add the pears, cut side down, to the pan and turn the heat up to a medium high and leave to begin to colour.
- Put the pan in the oven for about 10 minutes or until the pears just begin to soften.
- Remove from the oven and leave to cool.
- Now fill the pastry case with a round of baking paper and add baking beans to weigh it down. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind).
- When cooled, carefully trim off the excess pastry using a small sharp knife.
- Place the softened cheese into a mixer or food processor and begin to beat.
- When the mix becomes light and fluffy, add the Roquefort cream and the whipping cream. Place this mix into a piping bag and divide evenly across the bottom of each cooked pastry case. Slice the pears into a fan, leaving the stem to hold it together and arrange them on top of the tarts.