1
["Heat cream to a bare simmer, whisk in gorgonzola & marscapone until well combined & smooth season with salt & pepper", "Whisk eggs, temper in cream/cheese mixture slowly then whisk or blend with hand mixer or blender", "Stir in chives & pour into tart shell", "Bake 30 minutes in 375 oven, when top starts to set, drizzle on white truffle honey, bake another 15 minutes or so until just set (should quiver slightly)", "Toss pears in lemon juice and season lightly w salt & pepper", "Toss raddchio with pears and olive oil", "Serve tarts warm topped with pears & raddicchio", "Sift flour & whisk in cheese, walnuts, salt & pepper", "Pour in oil and blend with a fork, until the mixture resembles coarse meal", "Slowly add in ice water (you may not need all of it) until the dough comes together in a ball", "Roll out dough on a well floured table (flour rolling pin as well) until you have a 13"" circle (1/4"" thick)", "Lay dough out in 10"" Fluted tart pan with removable bottom tart delicately nudging in to the bottom with your knuckles, trim edges", "Chill for 30 minute", "Poke a few holes in the bottom with a fork Lay a parchment paper circle (I use the removable bottom as a guide) over the bottom , line with dried beans, pie weights, old rice ... Whatever you have bake in 375 oven for 20 minutes, remove paper & weights bake another 10 min"]
