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Triple ginger tart with red pears

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 11
Servings 20
Time 45


  • 375
    pastry: cake flour
  • 60
  • 275
    cold butter, cubed
  • 125
    filling: crystallised ginger, finely chopped
  • 160
  • 500
    cream cheese, at room temperature
  • 60
    cake flour
  • 2
    large eggs
  • 10
    fresh lemon juice, or to taste
  • 15
    fresh ginger, peeled and finely grated
  • 15
    ground ginger


1. Pastry Sift the flour, sugar and 2ml salt.
Rub the cold butter into the flour with your fingertips until the mixture resembles fine crumbs.

2. Add about 60ml ice-cold water, tossing the mixture with a fork until it is soft but not sticky.
Form the dough into a ball, wrap in clingwrap and refrigerate for an hour.

3. Roll out the dough to a thickness of about 3mm on a lightly floured surface and use it to line two 20cm pie tins.
Trim the excess dough, crimp the edges decoratively and freeze the shells for 15 minutes.
Bake blind in a preheated oven until golden.

4. Filling Mix the crystallised ginger with 60g (70ml) of the sugar.

5. Beat the cream cheese until smooth.
Mix the remaining sugar with the flour and beat into the cream cheese.

6. Beat in the eggs, one at a time, then beat in the lemon juice, fresh ginger and ground ginger.
Spoon the mixture into the prepared shells and sprinkle with the crystallised ginger mixture.

7. Reduce the oven temperature to 180°C and bake for 35 to 40 minutes or until golden.
Leave to cool in the tin for 20 minutes, then remove the ring carefully and set aside to cool completely.
Serve sliced with red pears (recipe below).

Red pears: Peel, halve and core four firm pears.
Combine 750ml red wine, or 250ml wine and 250ml water, with 130g (155ml) sugar, a cinnamon stick, three cloves and five black peppercorns in a saucepan.
Bring to the boil and boil for one minute.
Add the pears and simmer, uncovered, until the pears are just tender.
Leave to cool in the wine and refrigerate for at least an hour.
Serve with the triple ginger tart.


Read more on: bake  |  fruit

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