Menu
+

Preparation:

  • Almond and pear tartlets 10.0 pc
  • Vanilla ice cream scoops 10.0 pc
  • Dried pear slices 10.0 pc
  • Orange violets 10.0 pc

Pastry for Pear Tartlets:

  • Cold butter 250.0 g
  • White castor sugar 125.0 g
  • Eggs 1.0 pc
  • Lemon zest 1.0 pc
  • Salt
  • Flour 375.0 g

Almond Tart Filling:

  • Almond paste 500.0 g
  • Butter 165.0 g
  • Small eggs 4.0 pc
  • Lemon zest 1.0 pc
  • Flour 40.0 g
  1. Preparation:

    • Pipe the caramel topping in spirals on the plates.
    • Place the tartlets on top.
    • Scoop the ice cream on top of the tartlets.
    • Garnish with dried pear slices and violets.
    • Drizzle some extra sauce over the ice cream.
  2. Pastry for Pear Tartlets:

    • Quickly mix the butter and sugar together.
    • Add the egg, lemon and salt.
    • Stir in the flour and mix well until everything is combined. Chill in the fridge for at least an hour before using.
  3. Almond Tart Filling:

    • Mix the almond paste and butter together until smooth.
    • Add the eggs, lemon zest and flour and mix everything together until smooth.
    • Transfer the batter to a piping bag until required.