Doesn’t Bruleed Coffee and Pear Tart sound very fancy. Well fancy it is and delicious tops the tart! You would think such a fancy-named tart would be complicated to make, however, our recipe has a few ingredients and simple steps to follow. I always find it quicker to use a pre-made shortcrust pastry, thawed, gently baked then filled with a coffee cream center and Beurre Bosc pears that go a little crispy when baked in the oven.
Don’t forget the finely chopped glaced ginger and a touch of blow torch fire to take your tart to perfection!
To make Bruleed Coffee and Pear Tart, you will need the following ingredients:
Preheat the oven to 355 °F.
On a lightly floured surface, roll out the thawed pastry large enough to cover a 25-cm tart dish, about 5 mm thick. Gently press into a tart dish and pierce a few times with a fork. Freeze for about 30 minutes.
Remove from the freezer, cover the pastry with some baking paper and place pastry weights or beans on top. Bake in the preheated oven for about 15-20 minutes.
Remove the baking paper and weights and return to the oven to bake for another 15 minutes until golden. Allow to cool.
In a saucepan over medium heat, combine the pear slices with ½ cup of brown sugar, 2 teaspoons of finely chopped candied ginger and 1 tablespoon of water. Cook, stirring a few times, for about 5-8 minutes until the pear is soft and caramelised. Allow to cool for about 10 minutes before spooning into the cooled pastry base. Transfer the tart to a baking sheet.
In a saucepan over low heat, combine 150 ml of milk with 150 ml of thickened cream and 1 tablespoon of coffee granules. Bring to a gentle boil then remove from the heat.
In a separate bowl, whisk 3 eggs with ⅓ cup of brown sugar until completely combined and creamy. Then, gently stir in the warm coffee milk until combined well. Pour over the pears in the tart.
Bake the tart in the preheated oven for about 25 minutes until the custard is just set.
The tart needs to cool completely for about 2 hours then chill for a further 2 hours to overnight until cold.
Gently sift sugar over the tart and use a blowtorch for a crispy brûlée topping.
Cut, serve and enjoy!
Ready, set and get baking our Bruleed Coffee and Pear Tart. We’d love to see how yours turn out so snap some pics, post them online and tag us using our hashtag #cookmerecipes in your own Instagram and Pinterest posts.
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