Poached Manuka Honey Pear and Cream Brulee Tart


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 coulis

  • Blackberries 150gm
  • Sugar 30gm
  • Water 30gm


  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 coulis around the tart to serve.