Recipes - Poached Manuka Honey Pear and Cream Brulee Tart

Ready-Bake 90mm Chocolate Shortbread Shell

Ingredients

Poaching liquid
Water 200ml
Manuka honey 55gm
Cinnamon quill 1
Vanilla pod ½
Pear peeled 3

Crème Brulee
Milk 30ml
Cream 180ml
Sugar 25gm
Eggs 2
Egg yolks 2
Vanilla essence 5ml

Blackberry couli
Blackberries 150gm
Sugar 30gm
Water 30gm

Method

1. Poach the pear in the poaching liquid until the pear is soft.
   
2. Mix the eggs and egg yolks with the sugar then stir in the cream, milk and vanilla.
   
3. Pour the liquid into a blind baked 90mm Chocolate Shortbread Shell and bake in the oven at 150c until the custard is set.
   
4. Heat the blackberries and sugar and water until the sugar has dissolved. Blitz the fruit and liquid until smooth and pass through a strainer.
   
5. Slice and de-core the pear. Place pear on top of tart and fan the slices. Place tart on the plate and pour the couli around the tart to serve.

 

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