You recognize the picture don’t you. I know you’re sitting there staring at it wondering why I’m posting up the recipe now when the picture in the heading has been up for ages. Ok, maybe ages is an exaggeration. Here’s the awful truth. I made this recipe a while back. I’ve just been keeping it locked away because it isn’t what I imagined. I’ve been keeping it hidden from sight until I came up with something better. It’s not that it’s bad, it’s just not what I was after when I sought out to make it. It didn’t hit that crucial ‘spot’.
The pear is good, the crust is good, but my problem is with the filling. The filling is like a custard, & I want it more dense & smooth like a cheesecake. So there’s nothing wrong with this recipe, it’s just not what I was in the mood for.
I’m sharing it with you because essentially it is a good recipe. I’ll be posting up the revisited version of it once it’s reached perfection. Well, my perfection may not be your perfection, but since I’m the one tasting it I’m going to make it to my likings. Besides, just because I want it more like a cheesecake, doesn’t mean that everyone else does. For all I know, everyone else may LOVE custard, who am I to judge.
– 245g bread flour
– 100g icing sugar
– 1.5g baking powder
– 122g unsalted butter, cold & cubed
– 62g eggs
– 35g almond meal
– 375ml white wine
– 125ml cup water
– 250g sugar
– 1 vanilla bean, sliced down the middle
– 1 cinnamon stick
– 2 wiliams pears
– 150g white chocolate
– 2 egg yolks
– 1 tbs heavy cream
– 50g sugar
– for the pie crust, combine the flour & butter in a blender & whiz quickly until it resembles sand.
– transfer it to a bowl & add in the rest of the dry ingredients, quickly mix.
– add in the eggs & form the dough.
– wrap the dough in several layers of plastic wrap & then refrigerate for 4 hours.
– preheat oven to 165C
– remove dough, roll out & line several 4 greased tart tins.
– blind bake the tart shells for 12 minutes, then remove the parchment & baking weights & continue to bake until lightly golden. Remove from oven & allow to cool.
– next, to prepare the pears combine all the ingredients minus the pears themselves in a pot & bring it to a boil.
– peel the pears, halve them & core them.
– poach the pears for 5 minutes in the wine mixture & then remove and drain. Set aside.
– chop the white chocolate into small chunks
– for the filling, heat the cream in a small pot with the sugar until the sugar dissolves.
– once cooled, beat in the egg yolks until smooth.
– transfer mixture to a double boiler & add in the chocolate. Bring the water to a boil & then reduce the heat to low so it continues to simmer. Stir the mixture until all the chocolate is melted & the mixture thickens, make sure it thickens quite a bit though otherwise it wont set properly.
– to assemble the tarts, place a pear half in each tart shell & then pour in the custard until the shell is full. Place in the fridge and allow to set for 30 minutes or until completely chilled. Once the mixture has set, it is ready to serve.
***** recently a reader informed us that the recipe did not work for them. What they stated was that the custard did not set properly & remained runny after chilling. If anyone else has this experience, please let us know so as we can either revisit the recipe or remove it. I know that not all recipes work for everyone, but it’s important to know if you, the readers are having issues, or if it was just a one off. Thanks ******
1. Blind baking is when a layer of parchment is placed over your pastry crust & then a weight such as rice, lentils or beans are poured in. This is done for the first 10 minutes of baking to help the tart shell keep its shape. Without the blind bake process, the tart shells will shrink considerably & the pastry will also puff out.
2. A double boiler is when you place a heat proof bowl on top of a pot of boiling water. This allows the mixture in the bowl to heat up without burning as it relies on the steam to melt the ingredients. This works well for delicate items such as chocolate or custards which have a habit of turning disastrous when over heated.
….for more recipes from us, check out our archives here.