Name: Ricotta Pear Honey Tart Two ways with Lychee Lemon Green Apple rum Ice cream recipe by Bency Koshy at BetterButter
Prep time: 180 min
Cook time: 120 min
Total time: 300 min
Yield: 8
Ingredients: Lets start with the icecream Lychee. Lemon and Green Apple Bacardi white rum ice cream.; 2 cups - heavy cream .; 1 cup - full fat milk.; 3/4 cup - sugar.; A good pinch of salt.; 4 egg yolks beaten.; 11/2 cups - whipped cream; 1/4 cup - lemon juice .; 2 tbsp - green apple bacardi white rum ( optional and you can use vanilla extract here); Tart base. 2 egg yolks. 3/4 cup - sugar. 1/2 cup +1/4 cup - soft butter. 1/2 tsp - vanilla extract. 3 tbsps - milk. 1/2 tsp - lemon zest. A good pinch of salt. 2 1/2 cups - all purpose flour.; Tart fillin.g 1 cup - smooth ricotta cheese. 1/2 cup - sugar. 3 tbsps - milk. 2 eggs. 1/2 tsp - lemon zest .A good pinch of salt.

Ingredients Serving: 8

Lets start with the icecream Lychee. Lemon and Green Apple Bacardi white rum ice cream.
2 cups - heavy cream .
1 cup - full fat milk.
3/4 cup - sugar.
A good pinch of salt.
4 egg yolks beaten.
11/2 cups - whipped cream
1/4 cup - lemon juice .
2 tbsp - green apple bacardi white rum ( optional and you can use vanilla extract here)
Tart base. 2 egg yolks. 3/4 cup - sugar. 1/2 cup +1/4 cup - soft butter. 1/2 tsp - vanilla extract. 3 tbsps - milk. 1/2 tsp - lemon zest. A good pinch of salt. 2 1/2 cups - all purpose flour.
Tart fillin.g 1 cup - smooth ricotta cheese. 1/2 cup - sugar. 3 tbsps - milk. 2 eggs. 1/2 tsp - lemon zest .A good pinch of salt.

Instructions

For the ice cream combine milk, sugar, salt and cream and bring it to boiling point in a thick bottomed pan or the double boiler method. Take off the heat.
Beat the yolks and add 1 cup of the hot cream mixture into the eggs gradually whisking all the time and pour the egg mixture back into the cream mixture and whisk till it thickens like a custard.
Make sure the mixture does not boil as it will split it. Take off the heat and cool it down till warm. Add the lemon juice, rum and the lychees and mix well. Fold in the whipped cream. Pour into an ice cream container and freeze overnight.
For the tart base combine yolks, milk, sugar, butter, vanilla, lemon zest and salt. Sift the flour and press it all together and leave in the fridge to rest for 1 hour.
Beat all the ingredients except the pears till the cheese is combined well. Preheat the oven to 175 degree C. Cover the bottom layer with thinly sliced pear. Pour the cheese mixture on top and cut pears lenthways thin and place on top. Bake for 30 to 40 minutes till cheese is set.
Cool completely and leave it in the fridge before serving.For the pear shaped tarts cut out pear shapes from the remaining dough.
Cut the pears half way lenthwise and place it cut side down and press the dough onto the pear covering it completely in its shape. You can cut leaves from the remaining dough and stick on the side.
Bake at 180 degree C for 35 minutes or till golden brown. The leaves will get the color sooner so place a foil on the leaves portion of each pear and continue the baking.

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