Sticky Chai Poached Pear and Ricotta Tart


Sticky Chai Poached Pear and Ricotta Tart | Harris Farm Markets

Sticky Chai Poached Pear and Ricotta Tart | Harris Farm Markets

Poached pears and ricotta go wonderfully together and when poached in a sticky sweet chai tea, produce a decadent, very simple dessert that is sure to impress!



  • 5 firm, small to medium beurre bosc pears 

  • 2 tbsp sticky chai tea 

  • 2 cup water

  • 1 cup orange juice

  • 3/4 cup sugar

  • 1 Vanilla bean (seeds scraped)

  • 1 tsp cinnamon  

  • 1 piece of orange peel

  • 1 sheet sweet short crust pastry (store bought)

For the ricotta filling:
  • ½ cup Icing sugar

  • 4 cups Ricotta cheese

  • ¼ tsp vanilla powder (or 1tsp vanilla essence)



  1. Pre heat the oven to 180º.

  2. Lightly grease a long rectangle removable base tart tin.

  3. Place the pastry over the tin and gently press into the base and sides. Prick the base with a fork a couple of times. Line with a piece of baking paper and fill with baking beads (dried beans or rice work well) and blind bake for 15 minutes. Remove the baking beans with the paper and place back in the oven for a further 5 minutes. Allow the pastry tart casing to cool down completely. Once it is cooled place it in the fridge to chill further while you make the filling.

  4. Meanwhile the poached pears can be prepared: In a medium saucepan bring the water, orange juice, orange peel, caster sugar, vanilla and chai to a low simmer. Peel the pears whole leaving the storks on, add them to the poaching liquid and allow to simmer for 18-20 minutes with a lid partially covering. Check on them half way through the poaching process and gently turn the pears and spoon over the liquid to allow the flavors to ebsorb in to all sides of the pears. Take the saucepan off the heat and allow it to completely cool down, leave the pears in the poaching liquid.

  5. In a large mixing bowl add the ricotta, icing sugar and vanilla. Using an electric beater whisk the mixture for 5 minutes to until the mix is fluffy and smooth.

  6. Once the tart pastry and poached pears have completely chilled fill the tart with the ricotta mixture, use a spatula to smooth it out. 

  7. Slice ¼ off one side of the pear and turn the flat side down on the chopping board. Carefully slice 5mm slices, leaving 1cm from the stork of the pear not completely cut all the way through. Using your hands gently fan out the pear slices from the stork and place on top of the ricotta mixture in the tart. Repeat the process for all of the pears. 

  8. Drizzle over with a spoonful of poaching liquid to serve.


Prep time: 20 minutes

Cook time: 30 minutes


Recipe and photography by Bonnie Coumbe. See her site here & Instagram here.