This delicious dessert is a smooth and creamy version of custard tart, topped with caramelised sea-salted South African apples and pears.
225g plain flour
110g chilled butter, cut into pieces
2tsp caster sugar
1 egg yolk
Chilled water, to mix
300g low fat soft cheese
50g caster sugar
1tsp vanilla extract
300ml single cream
2 large eggs
Icing sugar, for sprinkling
30g caster sugar
1 South African apple, cored and thinly sliced
1 South African pear, cored and thinly sliced
Generous pinch of sea salt
|Nutritional values||Per 562g serving||Per 100g|
|of which saturates||15.3g||8g|
|of which sugars||18.9g||9.9g|
- Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
- Sift the flour and salt together. Rub in the butter until the mixture resembles fine crumbs. Add just enough chilled water to make a smooth (but not sticky) dough. Wrap and chill for 10-15 minutes.
- Roll out the pastry on a lightly floured surface and use to line a 25cm flan ring or dish. Line with baking paper and baking beans or crumpled foil. Bake blind (i.e. without a filling) for 10 minutes. Reduce the oven temperature to 180°C/Fan 160°C/Gas Mark 4.
- Beat together the low fat soft cheese, sugar, vanilla extract, single cream and eggs. Remove the baking paper and beans or foil from the pastry case. Pour in the filling and bake for 25-30 minutes, until set. Cool.
- For the topping, melt the butter in a frying pan and add the caster sugar, cooking for a few moments to dissolve it. Add the apple and pear slices and cook, stirring occasionally, for 4-5 minutes, until tender and beginning to caramelise. Add the sea salt, cool slightly, then spoon on top of the tart.
Cook’s tip: Take a shortcut by using a pre-baked pastry case.