• Servings
  4
• Prep time
  30 mins
• Cook time
  20 mins

Ingredients

• 250g/30x30cm sheet of shortcrust pastry (sweet)
• 100g Udder Delights Goats Curd
• 4 small Corella pears, peeled
• 600mL Rosé wine
• 2 strips of lemon peel
• 375mL Honey Liqueur
• 3tbsp brown sugar

Directions

1. Preheat oven to 180°C.
2. Cut 8 x 10cm circles from pastry sheet.
3. Cut a 6-7cm circle out of the 4 larger circles and remove pastry from centre to create a ring.
4. Place 1 ring on each large pastry circle to create 4 tart bases.
5. Transfer to a baking tray and cook for 10-12 minutes at 180°C, or until golden brown.
6. To poach pears, heat Rosé in a small saucepan with lemon peel.
7. Submerge pears, and simmer for 20 minutes. Then remove and set aside.
8. For the caramel, heat Honey Liqueur in a small saucepan with brown sugar and stir until thick and syrupy.
9. To assemble, divide Goats Curd between the tart bases, top each with a pear and drizzle with liqueur caramel.