Fruit Recipes

Crème Brûlée and Coscia Pear Tarts

60minutes
6serves
difficulty

Preparation

For the tarts
1

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.

2

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.

3

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.

4

Now remove both the paper and the pulses and continue cooking for a further 10/15 minutes until golden brown.

5

Once cooked, let them cool on a tray.

For the pear compote
1

Cut the 3moretti pears into small pieces.

2

Put them in a pan with the sugar, juice and grated 3moretti lemon peel.

3

Cook for about 10 to 15 minutes until the pears are soft

For the crème brûlée
1

Whip the egg yolks with the sugar until thick and fluffy.

2

Heat the cream separately and when hot, pour it over the egg and sugar mixture, stirring constantly.

3

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.

4

Pour the cream into a bowl, cover with cling film and allow to cool.

5

Refrigerate overnight.

How to make it
1

Spread the 3moretti pear compote In the brisè shells and spread the cream on top.

2

Sprinkle the surface with demerara sugar and, with the help of a blowtorch, caramelise the surface to create a crispy crust.

Tips

Keep the tarts in the refrigerator and, when ready to serve, sprinkle them with sugar and caramelise them.

Ingredients

For the brisè pastry
180 g 00 flour 90 g butter40 g sugar30/40 ml cold water
For the pear compote
300 g Clean 3moretti Coscia Pears 1 tbsp. of sugarto taste juice of half a 3moretti lemon to taste grated 3moretti lemon peel
For the créme brûlée
2 yolks15 g sugar200 ml fresh cream
To decorate
to taste demerara sugar
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