• Vin de Constance is delicious and the perfect complement for pears.

    Vin de Constance pear and custard tarts

    Serves: Makes 8 tarts
    Cooking Time: 1 hr + 1 hr to refrigerate

    Ingredients

    • 1 quantity pâte sablée
    • Pears

    • 200ml white wine
    • 200ml Vin de Constance
    • 60g sugar
    • 6 cloves
    • 3 lemon zest strips
    • 4 pears
    • Crème patisserie

    • 300ml milk
    • 2 egg yolks
    • 60g castor sugar
    • 20ml cake flour
    • 20ml cornflour
    • vanilla extract
    • 150ml double cream
    • pistachio nuts, chopped, to garnish

    Instructions

    1

    Preheat the oven to 180°C.

    2

    Line 8 x 8cm brioche tins with the pastry and bake blind.

    3

    In a pot, bring the wine, Vin de Constance, sugar, cloves and lemon zest to the boil.

    4

    Peel the pears, cut them in half and remove the cores carefully. Place them into the poaching liquid and cook until tender. Remove with a slotted spoon and cool.

    5

    For the crème patisserie, scald the milk by bringing it to just below boiling temperature in a pot.

    6

    Cream the egg yolks with the sugar and a little milk, and, when pale, mix in the flour and cornflour. Pour onto the milk and mix well.

    7

    Return the mixture to the pan and slowly bring to the boil, stirring continuously until thick and smooth. Add the vanilla and cool.

    8

    Whip the cream and fold it into the crème patisserie. Pipe it into the tarts and arrange the pears on top. Sprinkle with the nuts and serve.

     

     

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