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Pear Tarts With Poire William Cream

Indulge in buttery puff pastry cases filled with luscious pear-flavored cream, topped with tender poached pears and an apricot glaze.

Vegetarian Dessert Fruit Pastry Pears

Estimated Nutrition

Calories

806.1

kcal / serving

4836.5 kcal total

Carbs

67.6g

per serving

405.6 g total

Fat

55.5g

per serving

332.8 g total

Protein

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

500

Puff Pastry

ready-made, rolled to 5mm thick

Caster Sugar

for poaching pears

Caster Sugar

for cream mixture

Cornflour

CondimentsSauces

tbsp

Apricot Jam

Dairy

300

Whole Milk

piece

Egg Yolks

free-range

300

Double Cream

Fruits

piece

Pears

peeled and halved

piece

Lemon

zest and juice only

Liquids

tbsp

Pear Liqueur

such as Poire William

NutsSeeds

piece

Vanilla Pod

split and seeds scraped

sprig

Mint

fresh, for garnish

Method

Preheat the oven to 200°C.

Line six 10cm tart cases with puff pastry and chill in the fridge for 30 minutes.

Prick pastry bases, line with baking paper and beans, and bake blind for 15 minutes.

Remove paper and beans then bake for 5 to 8 minutes until golden.

Simmer pears, lemon zest, juice, and sugar in water for 10 to 12 minutes until tender.

Boil milk with vanilla seeds in a pan.

Whisk egg yolks, sugar, and cornflour together in a bowl.

Pour boiling milk onto the egg mixture, whisk, and return to the pan to boil while stirring.

Remove the thickened custard from heat and let cool.

Whip double cream with pear liqueur until soft peaks form.

Gently fold the whipped cream into the cooled custard.

Warm the apricot jam with a little water in a saucepan.

Fill the tart cases with the Poire William cream.

Slice the poached pears, fan them out, and place on top of the cream.

Brush the warm apricot sauce over the pears.

Garnish each tart with a mint sprig to serve.

made with
a toodle. project