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

1. Place the Oreo* Cookies in a food processor and process until smooth.
2. Add flour and melted butter and process until combined.
3. Press Oreo* mixture into the base and sides of a greased and base lined 24cm loose-base flan tin.
4. Prick the pastry base with a fork then bake at 180C for 15 minutes.
5. Allow to cool.
6. Place ground hazelnuts, butter, 3/4 cup sugar, eggs and vanilla into a food processor and process to form a thick paste.
7. Spoon into the flan base, then press the pear halves, round side up, into the base.
8. Score pear rounds and sprinkle remaining sugar over tart.
9. Bake at 180 degrees C for 25-30 minutes, or until filling is firm.
10. 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)