Description
Imagine Orekhovo-shortcrust pastry, pear caramel, and many many protein custard. In my opinion, very tempting!! I love tarts, biscuits, pies open.. but all with little dough and lots of toppings. And this tart, which today I will show you from thin walnut-sand bases, halves of pears cooked in caramel with cinnamon, and a large"cloud" of white Italian meringue (I just adore her!!), and you?? Persuaded you to make this is not complicated but delicious dessert?
Ingredients
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Butter
250 g
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Flour
300 g
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Chicken egg
1 piece
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Walnuts
70 g
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Brown sugar
100 g
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Salt
1 pinch
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Pear
5 piece
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Cinnamon
1 tsp
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Brown sugar
100 g
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Water
300 ml
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Egg white
3 piece
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Sugar
250 g
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Citric acid
1 pinch
Cooking
Let's start with cooking basics. To do this, grind in a blender the walnuts into crumbs (nuts you can take any!).
200 g butter (not too soft) grind with sugar cane universal Mistral.
Add the sifted flour and salt.
Add the chopped nuts and the whole mass to grind into crumbs.
Add the egg ( if necessary, you may add 1-2 tbsp of ice water) sand and knead a soft dough.
Put the dough in the form for tarte, compacted. I have a form for 20 cm tart DM ( and still have enough dough for 4 small tartlets 8 cm DM). Bake base in preheated oven for 25-30 min at 180 grams.
While preparing the tart, make the pears in the caramel For this in a dry pan put the sugar Mistral Demerara and leave on a low heat, not stirring!!! cook until the sugar is completely dissolved.
To the caramel add the cinnamon, butter (50 grams) and let it melt, add the peeled pear halves cut side and very carefully pour boiling water (200 ml) while stirring.
Cook the pears for 5 minutes on a slow fire, turning them periodically! Leave the pears in the caramel to cool completely.
Finished base to cool.
To prepare the Italian meringue, in the bowl of a blender (absolutely dry and clean!) spread the chilled egg whites and start to whisk, whip until soft peaks form, the same time at the same time, put the saucepan with 100 ml of water on a small fire, add small sugar Mistral and boil it since boiling 5 min or if there is a thermometer up to 120 g, stirring constantly. Then pour the hot syrup into the beaten egg whites, still whisking!, in a thin stream and whip on high for another 5-7 min.
On the cooled shortbread-walnut based spread half of the cooled pears and pour over the caramel.
Wrap it up over the pears completely with meringue.
Now tart, you can leave it as is and you can fire it up for the beauty of a gas burner or put in the oven for 5 min.
Tart with pear caramel and Italian meringue is ready!! Bon appetit!!
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