Sweet Things

Double Caramel and Pear Tart

Ever since I heard of it’s existence, I have been dying to make a patisserie cream out of the new Lewis Road Creamery Double Caramel Milk! The way I see it is: Patisserie Cream=Deliciousness so adding caramel….deliciousness times infinity!!!!! So when it finally hit the shelves I dragged my flat mate to the supermarket with the hope that it’ll be in! And glory of glories it was!!! So anyway I wasted no time making a patisserie cream with it and my, questionable, patience was rewarded! The smooth creaminess matched with the rich caramel is a match made in heaven. So with the patisserie cream complete I decided to use it in a pear tart. This recipe is super easy and you can use any brand of caramel milk if you can’t get ahold of the Lewis Creamery brand πŸ™‚

Ingredients: Β (Makes 4 mini tarts)

For the Double Caramel Patisserie Cream:

  • 300ml Lewis Creamery Double Caramel Milk
  • 60g Egg Yolk (approx 3)
  • 60g Caster Sugar
  • 80g Corn Flour
  • 20g Butter

For the Tart Shell:

  • 170g Flour
  • 80g Caster Sugar
  • 80g Butter
  • 35g Egg (approx 1/2 an egg)

For the Tart:

  • Approx 2 poached pears per tart cut into thin slices
  • Chopped, roasted hazelnuts (optional)
  • Melted dark chocolate (optional)

How to:

For the tart shell:

  • Rub together the flour, butter and sugar until it resembles a sand-like consistency.
  • Add the egg and mix until it forms a dough (it is important to not over mix this as it will make the dough hard to work with later).
  • Cover dough and let it rest in the fridge for at least 30mins.
  • When it has rested, take the dough out and roll it out to approx 2mm thick and line your greased tart shells (I will write a detailed post on how to make and roll sweet crust pastry in the near future).
  • Blind bake for approx 20mins and egg wash (yay you can use the left over egg from the sweet crust dough! πŸ™ŒπŸ») for the last 2-5mins of baking.
  • Leave to cool.

For the Double Caramel Patisserie Cream:

  • Measure your milk into a medium sized pot and gently bring to the boil.
  • In a bowl whisk together egg yolks, sugar and cornflour.
  • As soon as your milk has started to boil, pour about 1/3 into the egg mix and combine well.
  • Pour the egg mix back into the pot and whisk over a low heat until it thickens.
  • Continue to whisk over the low heat for approx 2mins to cook out the cornflour (trust me, you do not want to have a yucky cornflour aftertaste ruin your beautiful caramel patisserie cream πŸ˜–).
  • Whisk in the butter and pour into a bowl and immediately cover with cling wrap to avoid a skin forming.
  • Leave to cool down in the fridge.

Assembly: (now that you have patiently and agonisingly waited for everthing to cool; you may now put everything to together to create dessert perfection πŸ˜‹).

  • Fill each tart with your now cooled patisserie cream.
  • Place the pears around the tart so that they slightly overlap and form a flower type shape.
  • Sprinkle some roasted hazelnuts on top and drizzle some melted chocolate in a seemingly effortless but still controlled manor.
  • Serve either on its own, (because after all the patience you’ve used waiting for everything to cool it’s hard to hold off scoffing it down), or with a generous dollop of whipped cream or ice cream.

I hope you enjoy this recipe, and be sure to let me know if you make it πŸ™‚
See you later,




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