Flow rate
Sweets
Duration
50 minutes
Difficulty
Medium difficulty
Ingredients
- 1 disc of shortcrust pastry
- 4 pears
- Occelli® butter to taste
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 120 g of hazelnuts
- 100 g of Occelli® goat and cow Cusiè
- 100 ml of fresh cream
- 3 eggs
- 40 g of starch
Preparation
With a rich and full-bodied flavour, the Occelli® pear, hazelnut and goat and cow Cusiè tart is ideal for those who are not satisfied with the usual cakes, but are looking for something original without straying too far from tradition.
Procedure
Peel the pears and cut them into slices after removing the core. Melt a little Occelli® butter in a pan, add the pears and cook them over a low flame for 7-8 minutes, together with the sugar and cinnamon. Then set them aside to cool.
Line a round cake pan with baking paper: then place the shortcrust pastry disc inside, arranging it well along the edges. Bake in a preheated oven at 180°C, for a quarter of an hour.
Meanwhile, roughly chop the hazelnuts with a blender and cut the Occelli® goat and cow Cusiè into small pieces.
Now heat the cream in a saucepan: when it is about to boil, turn off the heat and add the Cusiè di capra Occelli®. Stir to melt it and also add eggs and starch. Blend everything to obtain a smooth mixture to which you will add the pears, leaving aside a few slices for decoration. Also add about 80 g of chopped hazelnuts and mix everything well.
After a quarter of an hour of cooking, remove the shortcrust pastry base from the oven and fill it with the cheese, pear and hazelnut mixture, leveling it well. Garnish by placing the pear slices kept aside on the cake and sprinkling it with the remaining hazelnuts.
Bake the tart for another 15-20 minutes.
Instead of hazelnuts, you can use walnuts or almonds; furthermore, to enrich the filling of the tart you can also add some dark chocolate flakes.
