Pear & Custard Tarts

I had some pears left over in the fridge and thought it would be a good opportunity to use the girls to peel boxes of pears involve the girls in the kitchen by making some pear and custard tarts 🙂

I actually misread the pastry recipe and added too much sugar so it ended up tasting more like a sweet biscuit than a pastry, but I think it still tasted delicious. If you want more of a pastry base you can use the same recipe I used for the lemon meringue tarts.

Start making the pastry by sifting 200g of plain flour and 100g castor sugar onto the benchtop.

Add 100g of chopped up unsalted butter and use your fingers (or a food processor) to mix into fine breadcrumbs.

Make a well with the mixture and add 1 egg, 1 vanilla bean, 1/2 teaspoon of salt and 2 tablespoons of ice cold water.

Mix and spread your dough on the surface to smooth out any butter lumps, before placing in the fridge for at least 30mins.

While the pastry is in the fridge, start peeling the pears. Peeling is such a boring task, so it was great putting Lily to work 🙂

Molly was observing in the background and contributing in her own unique way…

Molly has asserted her position as Chief Taste-Tester 🙂

Dissolve 2 cups of sugar in approx 1 litre of water, before adding the seeds of 1 vanilla pod (I also left the pod in the water) and the pears to poach on a low heat until soft.

While the pears are poaching, heat the oven to 180C and roll out your pastry.

Stamp out rounds of pastry, line your tart tins and place some baking beans inside. Bake for approx 12–15mins with the beans, and then remove and bake for a further 10-13mins until golden.

Finally, make the custard by whisking up 6 egg yolks, 4 tablespoons of castor sugar and 4 tablespoons of cornflour until pale. Heat up 2 cups of milk until almost boiling and then add to mixture over a low heat and whisk continuously until thick.

Pour into your tarts and refrigerate until set.

The final step is to add the poached pear to the tart

 

 

 

 

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