Five-spice Nashi Tart with Ginger & Honey Cream

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Ingredients (Serves 8):

• 2 sheets ready-rolled frozen puff pastry

• 2 tbs Beerenberg Orange Marmalade

• 2 Nashi, thinly sliced

• 20g butter, melted

• Pinch of Chinese five spice

• Icing sugar, to dust

• Ginger & Honey Cream

• 3/4 cup double cream

• 100g cream cheese, at room temperature

• 1 tbs Beerenberg Pure Honey

• 1 tbs pickled ginger in brine, finely chopped

Method:

1. Preheat oven to 220C. Place each pastry sheet on a baking tray. Fold edges of pastry inwards to create a 1cm-wide border. Brush pastry with marmalade.

2. Keeping within the borders, arrange the Nashi slices evenly over bases of pastry sheets. Brush lightly with melted butter and sprinkle evenly with five spice. Bake in preheated oven for 20 minutes, swapping trays halfway through cooking, or until golden and puffed. Remove from oven.

3. Meanwhile, to make the ginger & honey cream, place the cream, cream cheese, honey and ginger in a serving bowl and stir until well combined.

4. Dust the Nashi tarts with icing sugar. Arrange on a large serving platter and serve immediately with ginger and honey cream.