Gorgonzola Tarts With Balsamic Pears

• 3 1/2 tbsp butter
• 1/2 cup water crackers, crushed
• 2 1/2 oz creamy gorgonzola cheese
• 2 tbsp creme fraiche or sour cream
• 2 sheets gelatin or 2 tbsp powdered gelatin, bloomed in cold water
• 1/2 cup heavy cream, whipped
• 2 None pears, cored and cut into thin wedges
• 1 tbsp sugar
• 4-5 tbsp balsamic vinegar
• None None fresh thyme, for garnish

1. Melt 2 tbsp butter and mix with crushed crackers. Place four 2 inch pastry rings on a tray and distribute the cracker mixture between them. Press firmly to create a crust then chill for 15 mins.
2. Meanwhile, mix the gorgonzola and creme fraiche (or sour cream, if using) and season. If using sheet gelatin, squeeze out any excess moisture. Mix bloomed gelatin with 2 tbsp gorgonzola mixture then gently heat until gelatin melts. Add back into the main gorgonzola mixture. Chill for 10 mins. Fold in whipped cream then spread over tart bases and smooth. Chill for 3 hours.
3. To finish, melt remaining butter in a frying pan and cook pears, turning, for 1 min. Sprinkle with sugar and cook until caramelized. Add vinegar and 3 tbsp water and bring to a boil. Season with black pepper. Remove the tarts from the rings and transfer to serving plates. Add pears and garnish with thyme.

butter, water crackers, gorgonzola cheese, crueme, gelatin, heavy cream, sugar, balsamic vinegar, fresh thyme

Taken from recipes-plus.com/api/v2.0/recipes/17659 (may not work)