Author Notes
I discovered chestnut honey by reading David Leibovitz' posting and searched for it when we were in Paris. Usually we just add a bit to our espresso, but Ainsley Harriott's recipe for figs with chestnut honey inspired this tart. —Linda665
Ingredients
- Walnut Shortcrust Pastry
-
1/2 cup
walnuts, toasted
-
1 cup
quinoa flour
-
1/4 cup
butter
-
1 tablespoon
walnut oil
-
1/4 teaspoon
salt
-
1-2 tablespoons
water, as needed
- Coconut Custard Filling and Roasted Pear and Chestnut Honey Syrup
-
2
pears, peeled and diced
-
1/4 cup
chestnut honey
-
2 tablespoons
butter
-
2 tablespoons
fig or apricot jam
-
2 tablespoons
orange liqueur
-
400 milliliters
full fat coconut milk
-
3 tablespoons
Bird's custard powder
-
100 milliliters
fresh squeezed orange juice
Directions
- Walnut Shortcrust Pastry
-
Combine ingredients in the bowl of a food processor. Blend until it looks like coarse sand. Add water as needed so that pastry sticks together.
-
Press pastry into a 7" tart tin, covering the bottom and sides with an even layer.
-
Bake pastry in a preheated 350F oven for 18-20 minutes, until edges are brown. Set aside to cool.
- Coconut Custard Filling and Roasted Pear and Chestnut Honey Syrup
-
Place diced or sliced pear pieces in a along with honey and butter into a 360F oven and roast until browned (about 15 minutes). Remove from oven and stir in 2 tablespoons of orange liqueur and 2 tablespoons of jam. Set aside.
-
In a medium sized bowl, combine the coconut milk, custard powder and and 1 tablespoon of sugar (or to taste). Cook on high for 3 minutes, stir and repeat. Custard should be quite thick. Add the orange juice and stir to combine.
-
Pour custard into prepared crust and allow to cool. When custard has set, spread pear compote over the top.
-
Chill before serving.
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