©2016 Ann-Kristin

Spiced Poached Pear Tart | RECIPE

March 30, 2016

 

 This spiced pear tart was the result of an Interview with Carmen from the blog "Breakfast@Tiffany's" who invited me to do an interview for her blog.

 

Don't you love the result? Added some gold for the extra wow factor. :) Oh, and did I mention it's delicious?

Spiced Poached Pear Tart

Pêras Bêbadas em Especiarias:
Ingredients:
4 frim but ripe, Williams pears, halved, core taken out
400g light brown sugar
1 cinnamon stick
2 lemon zest in peels
1 vanilla pod, opened in half
5 cloves
1 staranis
2 cm piece of fresh ginger, peeled

Method:
1. Add 1 liter of water and all ingredients (except the pears) to a medium pot (make sure peras fit in there with the liquid too). Simmer on medium high heat for 10 minutes. 
2. Add pears and let them poach for 25-30 minutes until tender (add a piece of baking paper cut in a circle with a hole in the middle on the top to make sure the pears are completely submerged). Strain. Let cool.

Tart base: 
Ingredients:
200g coffee cookies (ex. shortbread cookies, digestive, etc.)
75g butter melted

Method:
1. Blitz the cookies in a food processor until you have a fine sandy texture. 
2. Add the melted butter to the mixture while the food processor is on. 
3. Pour into your shape for the tart, press down with a spoon to make it more compact. Let "set" in fridge until you're ready with the filling. 

Dulce de Leche pastry cream:
80 ml milk
165 ml fullfat cream
100 g cooked condensed milk (dulce de leche)
35 g butter
1 tsp vanilla extract
75g sugar
25g Maizena (corn flour)
65ml water
3 egg yolks

Method:
1. Add milk, cream, butter, vanilla and sugar to a pot and boil. Take off heat. 
2. mix in a medium bowl, Maizena and water.
3. Beat the egg yolks in with the Maizena mixture.
4. Temper the egg mixture with a splash (or 3 tbsp) of the hot milk and cream mixture. 
5. Add this mixture back to the pot with the rest of the milk and cream mixture. Turn heat on to medium and stir continuously with a spatula until the mixture has thickened and become a pastry cream. If you have a thermometer, let the cream reach 80 degrees. Take off heat and let cool slightly. 
6. Add dulce de leche to the pastry cream. Mix well. 

Plating: 
Pour pastry cream into the tin with the base of the tart. Cut the pears into a fan and add on top of the pastry cream. Decorate with some edible gold leaf for some extra sparkle. 

Note: save the syrup from the poaching liquid to use for drinks or cocktails or to soak future cake sponges with. 

Below you can see photographs of some of the steps:


 

Food Styling & Recipe by me.

Cakes & Kisses,

Ann-Kristin
 

EM PORTUGUÊS:


Tarte de pêras e Especiarias

Pêras Cozidas: 
4 pêras firmes, descascadas, metades
400g açúcar amarelo
1 pau de canela
2 cascas de limão
1 vagem baunilha
5 sementes de cravinho
2 cm pedaço de gengibre descascado

Método:
1. Juntar 1 litro de água e todas os ingredientes (menos as pêras) numa panela média. Ferver durante 10 minutos para fazer infusão.
2. Juntar as pêras descascadas na panela e deixar cozer até ficarem tenras (cerca de 25-30 minutos). Testar com um palito. Retire e deixe arrefecer por completo.

Base da Tarte:
200g bolachas de especiarias (ex. canela)
60g Açúcar mascavado (opcional)
150g Vaqueiro derretido

Método:
1. Numa processador de alimentos, triture as bolachas com o açúcar. Adicione a manteiga derretida num fio enquanto mistura.
2. Espalhe sobre a forma de tarte rectangular e leve ao frigorífico até ficar pronta para encher a forma de tarte com as pêras e o creme.

Creme Dulce de Leche:
80 ml leite
165 ml natas gordas
100 g leite condensado cozido
1 vagem de baunilha, aberta ao meio
75g açúcar
25g Maizena
25ml água
3 gemas

Método:
1. Combinar leite, natas e baunilha numa panela media e aquecer até ferver. Tirar do lume.
2. Juntar numa tigela média, Maizena e a água.
3. Bater ligeiramente as gemas noutra tigela com o açúcar.
4. Temperar as gemas com 3 c. sopa da mistura do leite bem quente. Juntar a mistura da Maizena à mistura das gemas.
5. Juntar essa mistura à do leite sempre a bater bem sobre lume médio até engrossar (cerca de 2-3 minutos). Se tiver um termómetro bater com uma vara até chegar aos 80 graus e retirar de imediato.
6. Adicione o leite condensado cozido e misture bem.
7. Encher (1/3 do topo) da forma rectangular com o creme. Colocar com cuidado as pêras a gosto e queimar o topo com um maçarico e decorar com folha de ouro comestível.

 

Empratamento & Receita por mim. 


Bolinhos & Beijinhos,

Ann-Kristin

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