The Pioneer Woman Tasty Kitchen
Profile Photo

Poached Pear and Chocolate Custard Tart

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

9
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

It may seem an unlikely ‘pear’ but they’re a match made in heaven.

Ingredients

  • 3 Tablespoons Cocoa Powder, Divided
  • 4 whole Pears, Peeled
  • 4 cups Water
  • 1 cup Caster Sugar
  • 1 whole Cinnamon Stick
  • 1 teaspoon Vanilla Essence
  • 1-¾ cup Plain Flour
  • 4-½ ounces, weight Unsalted Butter, Cut Into Small Cubes, Plus Additional For Greasing Tin
  • 2 Tablespoons White Granulated Sugar
  • 1 whole Egg
  • 2 Tablespoons Poaching Liquid
  • FOR THE FILLING:
  • ¼ cups Cocoa Powder
  • 6 whole Egg Yolks
  • ½ cups Caster Sugar
  • ⅔ cups Thickened Cream
  • 1 Tablespoon Poaching Liquid

Preparation

Preheat oven to 160ºC (320ºF).

Grease tart tin and sift 1 tablespoon cocoa powder atop the butter, spread evenly so the entire surface is coated and tap out any excess. Set aside.

Peel pears and place into a medium saucepan with water, caster sugar and cinnamon stick. Place saucepan over medium heat and allow to simmer until liquid has roughly halved. Take off heat and allow pears to cool in the liquid.

Into a food processor, place plain flour, remaining 2 tablespoons cocoa powder, nsalted butter (cut into small cubes) and white granulated sugar. Blitz briefly to combine.

Add egg and 2 tablespoons of poaching liquid to the food processor. Blitz until dough clumps together in one large section.

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.

Carefully place dough into prepared tart tin and press firmly into the corners. 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.

Retrieve tart from the oven and set aside.

For the filling, place cocoa powder, egg yolks, caster sugar, thickened cream and 1 tablespoon poaching liquid into a large saucepan. Whisk gently over a low heat until sugar has melted into the custard but do not allow the mixture to boil. Set aside to cool.

Remove pears from poaching liquid, and cut them down the centre. Gently remove the core with a spoon and place cut side down onto tart base. Repeat until all pears have been halved.

Once happy with the pear arrangement, pour custard through a sieve and into a pouring jug, then gently pour custard around pears. Place back in the oven for 25 minutes.

To prevent the custard from cracking as it cools, open the oven door slightly and allow tart to cool inside for roughly 30 minutes before removing it and bringing it to room temperature.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Stabilized Whipped Cream
Profile Photo by Chew Out Loud in Desserts
This stabilized whipped cream recipe is super easy, light, airy, and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 30 Level: Easy


Snowball Cookies (Russian Tea Cakes)
Profile Photo by Chew Out Loud in Desserts
Snowball cookies (also known as Russian Tea Cakes or Pecan Balls)...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 36 Level: Easy


Pumpkin Chocolate Brownies
Profile Photo by Blondelish in Desserts
These fudgy pumpkin chocolate brownies are vegan, paleo, gluten-free and best...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 9 Level: Easy


Crunchy Gluten-Free Gingerbread Cookies
Profile Photo by Sal @ Berry Sweet Life in Desserts
Crunchy on the outside, soft in the middle, packed with ginger,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy


Chai Shortbread Snowballs
Profile Photo by Becky in Desserts
Delicious buttery shortbread infused with chai spices. Addictively yummy and they...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 18 Level: Easy