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Pate Sucree/Sweet Pastry:

  • Flour, all purpose 250 g
  • Sugar, icing (confectioner's) 100 g
  • Eggs, large (class A), whisked (1 no) 1 pc
  • Salt 1 ml
  • Butter 100 g

Semi Poached Pears:

  • Pear (Williams), cut into slices 360 g
  • Water 30 ml
  • Rosemary, dried 3 g
  • Butter 30 g

Creme Patissiere:

  • Milk 500 ml
  • Egg yolk(4 no) 4 pc
  • Sugar 62 g
  • Butter 100 g

Assemble:

  • Light brown sugar 5 g
  1. Pate Sucree/Sweet Pastry:

    10 minutes
    • Place the flour, icing sugar and salt in a food processor.
    • Add the butter and blend until the mixture resembles fine breadcrumbs.
    • Add the egg and blend through until it forms a ball.
    • Cover with clingfilm and allow to rest for 1 hour.
    • Roll out the dough, shape as desired and blind- bake at 180˚C for 10 minutes.

  2. Semi Poached Pears:

    • In a pan, heat up the butter, water and rosemary.
    • Poach pears until soft and remove.
  3. Creme Patissiere:

    • Bring milk to the boil.
    • In a bowl, mix together egg yolks and sugar. Add in the custard powder.
    • Pour the milk over the yolk mixture and whisk.
    • Place back in the pot and cook, whisking continuously for 10 minutes. Mixture should be thick.
    • Whisk in the butter, NOT OVER THE HEAT
  4. Assemble:

    • Pour crème pâtissière into the tart shell.
    • Place the poached pears in a fan shape
    • Sprinkle brown sugar on top of the pears and bake at 180˚C for 10 minutes