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.
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