Ricotta Maple Tart with Roast Pears Recipe

Ingredients

• 650 gm firm ricotta
• 120 gm maple sugar (see note), plus extra topping
• 1 tsp vanilla bean paste
• Finely grated rind of 1 orange and 1 lemon
• 2 tsp ground cinnamon
• ½ tsp finely grated nutmeg
• 3 egg yolks
• 25 gm fine fresh white breadcrumbs
• Maple sugar crust
• 150 gm (1 cup) plain flour
• 75 gm maple sugar
• 35 gm cornflour
• ¾ tsp baking powder
• 125 gm chilled unsalted butter, diced
• 1 egg, lightly whisked
• Maple roast pears
• 200 gm maple sugar
• 4 ripe beurre bosc or Josephine pears, peeled, halved and cored
• Thinly peeled rind of 1 orange
• Juice of ½ orange and ½ lemon
• 125 ml (½ cup) maple syrup
• 3 cinnamon quills