Ingredients
For the Kataifi base
275 g Antoniou Kataifi Pastry
100 g unsalted butter, melted
For the cheesecake filling
250 g cream cheese, at room temperature
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
20 g crystalised ginger, grated finely
2 and ½ tablespoons honey
300 ml double cream
For the pears
1 cup honey
3 cups water
1 teaspoon ground ginger
2 cinnamon quills
1 teaspoon vanilla bean paste
8 small pears, peeled with stems on
Recipe Tips
Prepare tart base ahead of time
The Kataifi Pastry tart base can be made ahead of time and stored in an airtight container. Watch a how to guide here.
Tart preparation
The tart base can be filled with the cheese mixture, covered with cling wrap and stored in the refrigerator a day ahead of serving.
Preparing the pears
The pears can be prepared a day ahead and stored in the refrigerator a day ahead of serving. Store the pears in an airtight container and the honey syrup in a separate container. The pears will need to be brought up to room temperature before serving and the syrup will need to be reheated before serving.
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature.
Preheat the oven to 200 degrees Celsius.
Place the Kataifi Pastry in a large bowl and tease the Kataifi with your fingers, separating all the strands. Pour the melted butter over the Kataifi and using your fingers massage the Kataifi until all the strands are well coated with butter.
Place the Kataifi in an 18cm springform cake tin. Using your hands, press the Kataifi down firmly along the base and sides of the tin, to form a tart shaped case. You can also use the edge of a glass to do this. Ensure that the Kataifi reaches right to the pan top as it will shrink and shorten in height when it cooks. Place in the oven and bake until golden in colour, approximately 30 minutes. Remove from the oven and allow the Kataifi tart case to cool completely.
For the pears
Place the honey, water, ginger and vanilla bean paste in a saucepan large enough to fit all the pears. Stir to combine and cook over a medium heat for 2 minutes. Add the pears, standing upright. Cover with a lid and simmer for approximately 1 hour, or until the pears are soft, turning them gently every 15 minutes and coating them in the honey sauce. Remove the pears from the liquid and set aside to cool completely. Return the remaining liquid to the heat and cook for approximately 3-5 minutes or until slightly reduced (be careful not to overcook it as it will burn easily). Set aside.
For the cheesecake filling
To make the tart filling, place the cream cheese, cinnamon, nutmeg and both gingers in an electric mixer and beat until smooth and creamy. Add the honey and beat until combined. In a separate bowl, whisk the double cream until it thickens and then add it to the cream cheese mixture. Gently fold to combine.
Remove the Kataifi tart case from the tin and place onto a serving platter. Evenly spread the cheese mixture into it. Refrigerate until set, a minimum of 2 hours.
When you are ready to serve the tart, place the pears on top of the tart and pour the hot honey syrup all over the tart, including the pears and Kataifi tart sides. Slice and serve immediately.
Recipe, styling and photography by Sydney Food Sisters.
How to make a Kataifi Pastry Tart base