Poached Pear and Chocolate Custard Tart
I was so excited to be baking this recipe today! It's actually a little something that I put together about a year ago, but I just couldn't get a decent photo of it due to my trailing a new 'no melt icing sugar' on it that went on waay too fine and ruined the fun for everybody. It tasted great! Just looked a little lacklustre, so I didn't end up sharing the recipe with you guys! But, finally, I've gotten around to the re-bake and I am super stocked with the results, of which were achieved using regular old icing sugar. Don't fix what ain't broke.
NotesEQUIPMENT
food processor
whisk
tart tin
rolling pin
2 medium saucepans
sieve
Serves9 Slices
Preparation Time1 hr
Cooking Time45 min
Ingredients
- 4 cup water
- 1 cup caster sugar
- 1 cinnamon stick
- 1 teaspoon vanilla essence
- 4 Pears (peeled)
- 1 cup plain flour
- 3 tablespoon cocoa powder
- 125 gram unsalted butter (cut into small cubes)
- 2 tablespoon white granulated sugar
- 1 whole egg
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Preheat oven to 160 degrees Celsius.
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Grease your tart tin and sift 1tbsp of cocoa powder atop the butter, spread evenly so the entire surface is coated and tap out any excess. Set aside.
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Peel your pears and place into a medium saucepan with 4 cups water, 1 cup caster sugar and 1 cinnamon stick.
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Place the saucepan over a medium heat and allow to simmer until the liquid has roughly halved. Take off the heat and allow your pears to cool in the liquid.
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Into a food processor, place 2 cups plain flour, 2tbsp cocoa powder, 125g unsalted butter (cut into small cubes) and 2tbsp white granulated sugar. Blitz briefly to combine.
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Add 1 egg and 2tbsp of poaching liquid to the food processor. Blitz until your dough clumps together in one large section.
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Sprinkle your bench with a small amount of cocoa powder, tip your dough out onto your bench, knead it a couple of times to bring the dough together, and then roll it out to roughly 2mm - 3mm thick.
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Carefully place your dough into your pre-prepared tart tin, and press firmly into the corners.
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Using a sharp knife, cut any excess hanging over the edge of the tart tin and place in the oven to bake for 20 minutes.
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Retrieve tart from the oven and set aside.
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Place 1/4 cup cocoa powder, 6 egg yolks, 1/2 cup caster sugar, 2/3 cup thickened cream and 1tbsp poaching liquid into a large saucepan. Whisk together gently over a low heat until the sugar has melted into your custard, avoid allowing the mixture to boil. Set aside to cool.
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Remove your pears from the poaching liquid, and cut them down the centre, gently remove the core with a spoon, and place cut side down onto your tart base. Repeat until all four pears have been halved.
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Once happy with your pear arrangement, pour your custard through a sieve and into a pouring jug, then gently pour your custard around your pears.
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Place back in the oven for 25 minutes.
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To avoid the custard cracking as it cools, open the oven door slightly and allow your tart to cool in inside for roughly 30 minutes before removing it and bringing it to room temperature.