Creamy Cashew Brandy Pear Tart




Creamy Cashew Brandy Pear Tart

1 pkg. Pepperidge Farms Chess Cookies
8 Tbs. melted butter, divided
8 oz. cream cheese, softened
6 oz. creamy cashew butter
1/2 cup white sugar
3 Tbs. brandy, divided
1 large pear, very thinly sliced

 

In the large bowl of a food processor, pulse the cookies until crumby. 

Pour in 6 Tbs. melted butter and pulse a few more times.

 

Preheat oven to 425 degrees.

 

Line the bottom of an easy-release tart pan with parchment. 

Press the cookie and butter mixture into the bottom of the pan.


Bake for 10-15 minutes, until golden brown. 


Allow to cool.

 

Meanwhile, beat together the cream cheese, cashew butter, sugar, and 2 Tbs. brandy until smooth.

 

Use the remaining 2 Tbs. butter to sauté the pear slices until soft. 

 

Deglaze with the remaining 1 Tbs. brandy.

 

Spread the creamy cashew spread over the cooled crust. Layer with the sautéed pears.

 

Chill thoroughly before slicing and serving.

 

Comments

Popular Posts