- 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
Preheat the oven to 355 °F.
Prepare pastry and freeze
Second bake for pastry
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.
Prepare custard filling
Combine egg and sugar
Make brûlée topping