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Author Notes: Pears Poached in red wine then turned into ruby roses on tiny tart shells filled with Créme Pâtissiére..
—Piper Nigrum (GamzE)
- 250 grams flour
- 150 grams butter
- 3 grams salt
- 65 grams icing sugar
- 90 grams eggs
- 4 pears
- 300 milliliters red wine
- 100 grams sugar
- 2 cloves
- 1 cinnamon stick
- 1/2 star anise
- 4 cardomom
- Créme Pâtissiére
- 300 milliliters milk
- 2 egg yolk
- 20 grams flour
- 20 grams corn starch
- 1/2 vanilla pod
- 50 grams sugar
- 10 milliliters rom
- İn a saucepan bring the milk, half the sugar and vanilla to the boil then remove from the heat.
- Whisk the rest of the sugar and egg yolks and then add flour and cornstarch until thoroughly incorporated.
- Pour 1/3 of the hot milk over the egg mixture and whisk vigorously.Pour the egg mixture into the saucepan with the milk and continue to whisk over a medium heat.
- Cook until the mixture boils and thickens being careful not to let it burn on the bottom of the pan.Remove from the heat cover with cling film to prevent a skin forming. Allow to cool at room temperature.
- Making the dough: Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse until mixture becomes crumbly Add eggs and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds. formed; the dough should be quite crumbly with large clumps, the dough should stick without feeling dry or crumbly.
- Turn dough on a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
- ake dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into 3mm thick circle. Place your mini tartlets and cut circles 1 cm wider than the shells. Dock them and refrigerate for 10 minutes.
- After ten minutes cover the shells with cling film and fill them with rice and blind bake them at 180C until sides change color. Take the rice out and bake for another 5-10 minutes until the shells are evenly cooked and golden. Leave on a rack to cool down.
- Poaching Pears: Add the ingredients and wine in a pan and bring to a boil. Simmer for 5 minutes. Peel the pears and core them. With a mandoline cut 2mm thick slices and poach them in wine mixture for 5 minutes.
- Take the pears out and reduce it until you have a thick syrup.
- Knock down the Créme Pâtissiére whisking vigorously until smooth. Add the rom and continue to whisk( 1 min) . With a piping bağ fill the tart shells with Créme Pâtissiére .
- Place the pears and roll them to form a rose and place them on top of each tartlet. Put some syrup on the roses using a brush. Sprinkle icing sugar on top and serve.