Not for the fainthearted, this tart is an acquired taste. A love it or hate it scenario its pungent smell, and the sweetness of pears baked in a home made crust; its best served with a salad.
|Pears, macadamia and bluecheese|
I do not peel my pears, but its your choice.
You may use 2 egg yolks for every egg, if you have any leftovers you wish to use up.
Cheese can be strong or mild so use your favourite one to enjoy the tart.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.