Similar to the Vanilla Fig Rosemary Cheesecake Bars, I sought to create something truly spectacular and over the top delicious for my friends and family.

The flavors are intricate and ever so subtle all at once this time.

Nothing pronounced. Nothing nuanced.
But rich, romantic, and reminiscent of reverie.

Creamy Cashew Brandy Pear Tart

1 pkg. Pepperidge Farms Chess Cookies
8 Tbs. melted butter, divided
8 oz. cream cheese, softened
6 oz. creamy cashew butter
1/2 cup white sugar
3 Tbs. brandy, divided
1 large pear, very thinly sliced

In the large bowl of a food processor, pulse the cookies until crumby. Pour in 6 Tbs. melted butter and pulse a few more times.

Preheat oven to 425 degrees.

Line the bottom of an easy release tart pan with parchment. Press the cookie and butter mixture into the bottom of the pan.
Bake for 10-15 minutes, until golden brown. 
Allow to cool.

Meanwhile, beat together the cream cheese, cashew butter, sugar, and 2 Tbs. brandy until smooth.

Use the remaining 2 Tbs. butter to sauté the pear slices until soft. Deglaze with the remaining 1 Tbs. brandy.

Spread the creamy cashew spread over the cooled crust. Layer with the sautéed pears.

Chill thoroughly before slicing and serving.