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-Salad of Atlantic Trout
-Waldorf Salad
-Nashi Lamb salad with Orange 
-Mustard Dressing
Sung Choi Bao with Nashi
-Chinese Roast Duck Salad
-with Nashi

-Roast Loin of Pork
-Veal Cutlets with Nashi 

-Pizza with Nashi, Prosciutto, --Blue Cheese and Caramelized -Onion

-Asian Salad with Nashi & ---Chinese Char Siu Pork
-Hot & Sour Chicken Nashi

-Gnocchi with Nashi & Walnuts 
-Chicken, Nashi & Walnut Stirfry

-Blueberry Nashi Pancakes

-Caramelised Nashi Tart
-Nashi Compote

-Sticky Nashi Puddings
-Nashi & Almond Tart

-Nashi Pannacotta
-Nashi & Fig Crumble
-Maple Baked Nashi with Choc -Buttons
-Nashi Fritters with Palm Sugar

-Bircher Muesli
-Walnut and Nashi Muffins
-Lime & Mint Cooler
-& Nashi Lassi
-Nashi Chutney

Caramelised Nashi Tart

Caramelised Nashi Tart

2 sheets ready-rolled shortcrust pastry
1 egg, beaten lightly

3 nashi (450g)
50g butter
¼ cup (55g) firmly packed brown sugar
½ teaspoon ground nutmeg
½ cup (50g) ground almonds
¼ cup (75g) mascarpone or whipped cream

Preheat oven to moderately hot. Line oven tray with baking paper.

Cut eight 11cm rounds from pastry sheets; place four of the rounds on prepared tray; brush with egg. Using 9cm cutter, remove centres from four remaining rounds; centre pastry rings on top of the 11cm rounds. Bake tarts, uncovered, in moderately hot oven about 15 minutes or until golden brown.

Peel and core nashi; slice thinly. Stir butter, sugar and nutmeg in medium saucepan over low heat until sugar dissolves; add nashi. Cook, stirring occasionally, over low heat, until nashi softens. Drain nashi mixture over medium bowl; reserve caramel mixture.

Meanwhile, whisk almonds, mascarpone and a little reserved caramel together.
Spread nut mixture in centre of baked tart shells; arrange nashi mixture on top. Serve warm, with heated reserved caramel mixture.

The delectable taste of warm caramel and crunchy nashi makes these tarts a heavenly experience.

Serves 4