Butter, whole 6 Tbsp
Walnuts, ground 3 oz
Sugar, granulated 2 Tbsp ¼ tsp
Flour, all purpose 1 Cup
Vanilla ¼ tsp
Pear, Bartlet, sliced thin with skin 1 each
Capra Goat Cheese 11 oz
Honey 1 Tbsp
Heavy cream ¾ Cup
1. Preheat oven to 350ºF.
2. Brush an 8X11 inch tart pan with removable bottom with melted butter and set a side.
3. Place the walnuts and 1 Tbsp. sugar in the bowl of a food processor, and pulse until walnuts are finely ground.
4. Add butter and process until combined. Pulse in the flour, the remaining 1 Tbsp. plus ¼ tsp. sugar, salt, and the vanilla until combined. This dough will be crumbly.
5. Transfer the dough to the prepared tart pan. Using your fingers, pat out the dough evenly to make a thin even crust along the bottom and the sides. Chill the crust for 30 minutes.
6. Bake the crust until golden brown for about 20 to 25 minutes.
7. Place on a wire rack to cool.
1. In large bowl, combine the room temperature Capra Honey Goat Cheese with the honey and heavy cream.
2. Beat mixture with an electric mixer until light and fluffy.
3. Pour mixture into cool crust.
4. Take the sliced pears and arrange them on top as desired. (Pear slices should be soaked in maple syrup for added flavor and color)
5. Bake at 350º for 30-35 minutes. Edges will begin to turn a light golden brown.
6. Cool on a wire rack.
Note: In this recipe the plated presentation was garnished with additional pears and a Symphony pear star. Lightly toasted walnuts were tossed with a little honey for added final presentation.
This flan by itself is the ultimate match for Ironstone Symphony Wine. It is not meant to have an over whelming sweet presence. I would highly recommend not garnishing this flan with sweet sauces such as raspberry, strawberry, or mango. Let the flan and Symphony tantalize your taste buds.
This recipe has been prepared exclusively for igourmet.com by Chef Andrew J. Selz CEC