Pear and Hazelnut Tart
- Base
- 2 x 160g pkts. OREO* Chocolate Creme Cookies
- 1/2 cup flour
- 100g butter, melted
- Filling
- 150g ground hazelnuts
- 100g butter, extra
- 1 cup caster sugar
- 3 eggs
- 2 teaspoons vanilla essence
- 800g can pear halves, drained
- cream, to serve
- Place the Oreo* Cookies in a food processor and process until smooth.
- Add flour and melted butter and process until combined.
- Press Oreo* mixture into the base and sides of a greased and base lined 24cm loose-base flan tin.
- Prick the pastry base with a fork then bake at 180C for 15 minutes.
- Allow to cool.
- Place ground hazelnuts, butter, 3/4 cup sugar, eggs and vanilla into a food processor and process to form a thick paste.
- Spoon into the flan base, then press the pear halves, round side up, into the base.
- Score pear rounds and sprinkle remaining sugar over tart.
- Bake at 180 degrees C for 25-30 minutes, or until filling is firm.
- Allow to cool slightly before slicing and serving with a dollop of cream.
base, oreo, flour, butter, filling, ground hazelnuts, butter, caster sugar, eggs, vanilla essence, pear halves, cream
Taken from www.kraftrecipes.com/recipes/pear-hazelnut-tart-104156.aspx (may not work)