Serves 4
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  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Grease a nonstick baking tray and line with parchment paper.
  2. Roll out the pastry to ½cm thick. Cut the pastry into rough triangular shapes a little bigger than the pear halves.
  3. Dry the syrup off the pears in a little kitchen paper to remove excess moisture. Slice the pears so that it can fan out and position them on the pastry base.
  4. Sprinkle the sugar over the pears and top with a couple of cubes of butter. Brush the border of the pastry with the egg wash.
  5. Bake for 10-12 minutes until the pastry is crisp and golden and the pears are slightly caramelised.
  6. Take the honey comb ice cream out of the freezer to allow it to soften a little before use. Once softened, spoon out into a clean bowl and add the chopped candied ginger and whiskey liqueur (if using). Stir through until well mixed. Return to the freezer to firm up for one hour.
  7. Once the tart is cooked, top with the ice cream and serve immediately.

Note: Irish mist can be used for whiskey liqueur, if you like.

Nutrition Facts

Per serving: 705kcals, 43.7g fat (15.5g saturated), 69.2g carbs, 26.2g sugars, 9.9g protein, 4.9g fibre, 0.302g sodium