- 435 g Sweet shortcrust pastrythawed
- 2 PearsBeurre Bosc or Conference, peeled, cut into 5-mm slices
- ½ cup Brown sugarpacked
- 2 tsp Candied gingerfinely chopped
- 150 ml Milk
- 150 ml Heavy cream
- 1 tbsp Instant coffee granules
- 3 Eggslightly beaten
- ⅓ cup Confectioners' sugar
Bruleed Coffee and Pear Tart
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:
Steps to make Bruleed Coffee and Pear Tart
1 | Preheat oven | |
Preheat the oven to 355 °F. | ||
2 | Prepare pastry and freeze | 30 |
3 | Bake pastry | 20 |
4 | Second bake for pastry | 15 |
5 | Caramelize pears | 18 |
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. | ||
6 | Prepare custard filling | 3 |
7 | Combine egg and sugar | 5 |
8 | Bake tart | 25 |
9 | Cool | 4h |
10 | Make brûlée topping | 2 |
11 | Serve | |
Recipe Reviews
Amazing pear dessert!
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