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Five-spice nashi tart with ginger & honey cream
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Create a fragrant and visually stunning tart using fresh nashi pears.
Ingredients:
  • 2 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed
  • 52.80 gm orange marmalade
  • 2 nashi, thinly sliced
  • 20g butter, melted
  • Pinch of Chinese five-spice
  • Icing sugar, to dust
  • 185ml (3/4 cup) double cream
  • 100g cream cheese, at room temperature
  • 28.60 gm honey
  • 20.00 ml pickled ginger, in brine, finely chopped
Instructions:
  • Preheat your oven to 200C. Place each pastry sheet on a baking tray and fold the edges inwards to create a 1cm-wide border. Brush the pastry with marmalade for a sweet and glossy finish.
  • Lay out the nashi slices evenly on the pastry sheets. Brush gently with melted butter and generously sprinkle with five spice. Bake in a preheated oven for 20 minutes, rotating trays halfway, until beautifully golden and puffed. Take out of the oven.
  • Combine cream, cream cheese, honey, and ginger in a serving bowl, stirring until well mixed to create the ginger & honey cream.
  • Sprinkle the nashi tarts with a dusting of icing sugar, then elegantly arrange them on a large serving platter before serving promptly with the ginger & honey cream.

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