Crème Brûlée and Coscia Pear Tarts
For the tarts
Mix the flour, sugar, butter and water in a bowl and stir until smooth. Form a ball, cover with cling film and leave to stand for about 30 minutes in the fridge.
After the time has elapsed, take the dough out of the fridge and roll it out into a thin sheet. Line 6 moulds with a diameter of 10cm and prick with a fork.
Cover the dough with baking paper and dry pulses (beans or chickpeas) and bake in a preheated oven at 200°C for about 15 minutes.
Now remove both the paper and the pulses and continue cooking for a further 10/15 minutes until golden brown.
Once cooked, let them cool on a tray.
For the pear compote
Cut the 3moretti pears into small pieces.
Put them in a pan with the sugar, juice and grated 3moretti lemon peel.
Cook for about 10 to 15 minutes until the pears are soft
For the crème brûlée
Whip the egg yolks with the sugar until thick and fluffy.
Heat the cream separately and when hot, pour it over the egg and sugar mixture, stirring constantly.
Put the mixture on the heat and stir; just before it comes to the boil, turn it off and remove it from the heat so that it does not curdle.
Pour the cream into a bowl, cover with cling film and allow to cool.
How to make it
Spread the 3moretti pear compote In the brisè shells and spread the cream on top.
Sprinkle the surface with demerara sugar and, with the help of a blowtorch, caramelise the surface to create a crispy crust.