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PEAR AND CALISSON TARTLET

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A multitude of flavours and textures in an iced dessert.
Discover this crumble-style tartlet with orchard pears and calisson cream.

A recipe by CHEF NINI

Preparation
30 minutes

Standing time
2 hours

Quantity
4 people

INGREDIENTS

  • calisson ice cream (the recipe)
  • 8 pears
  • 60 g caster sugar
  • 6 cl single cream
  • 15 g butter
  • 1/2 sheet of gelatine

For the biscuit base

  • 80 g petit-butter biscuits
  • 40 g butter
DIRECTIONS
.

Biscuit base
Heat your oven to 180°C

Pulverize your biscuits with a rolling pin. Melt the butter and add it to the powdered biscuits. Mix well.

Place four 8 cm circle on an oven sheet lined with baking parchment. Put biscuits in each circle and push them into the bottom of the mould with your fingertips. Bake in oven for10 minutes. Take them out and leave to cool at room temperature without touching them.

The pears
Peel the pears, remove the cores and cut the pears into very small cubes. Melt the butter in a frying pan and add the pears. Cook on relatively high heat so that the liquid given off by the pears evaporates. Stir regularly.

Meanwhile, melt the sugar into a caramel. When the caramel is formed, pour in the single cream gradually, stirring all the time. You have a caramel sauce.

When the pears are no longer giving off liquid and the pieces are soft, pour in the caramel sauce and stir. Cook for 3 minutes.

Put the half-sheet of gelatine in a bowl of cold water. When it is soft, squeeze the water from it in your hands and add it to the pears. Stir well to incorporate.

Put the pear mixture in the circles on the biscuit base. Put the baking sheet with the tartlets in the fridge for at least 2 hours.

The ice cream
If you have a Pop Cake mould, take the ice cream out of the fridge before so that it is workable.

Place part of the ice cream in an icing pouch (10 or 12mm diameter). Fill all the cavities of the mould, at the bottom and at the top. Close the mould and place in freezer to set the ice cream.

WHAT YOU NEED

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Oct 25, 2018
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