The second part of my obsession with red wine poached pears continues with this fabulously simple tart. Because who doesn't love a pretty tart? Erm. This dessert has everything going for it, simplicity, beauty and a delicious variety of textures - the crunch of ginger biscuits, the smooth custardy-creamy-airy filling and the soft bite of those gently poached pears. Heaven on a fork I tell you! The red wine pears add a lovely flavour to the dessert but feel free to experiment with other seasonal fruit and biscuits. Dark chocolate biscuits and pomegranate rubies or coconut and caramelised pineapple or buttery shortbread and stewed vanilla guavas!
Ginger, custard and red wine pear tarts
Makes 4-6
200g gingernut biscuits, crushed
75g butter or margarine, melted
3 egg yolks1⁄3 cup castor sugar
1 cup cream
1t vanilla extract
21⁄2T corn flour
2 cups milk
4 pears poached in red wine, sliced (click here for the recipe)
Mix the crushed biscuits and butter or margarine and press into 4-6 small springform tart tins then refrigerate until set.
Whisk the egg yolks, sugar, vanilla and cornflour to form a paste.
Slowly add the milk, place in a saucepan and simmer until thickened.
Cover the surface with plastic wrap and allow to cool completely then refrigerate for 1 hour.
Whip the cream until thick and stiff peaks form then fold in the custard.
Spoon into the tart cases and top with thin slices of poached pear.
75g butter or margarine, melted
3 egg yolks1⁄3 cup castor sugar
1 cup cream
1t vanilla extract
21⁄2T corn flour
2 cups milk
4 pears poached in red wine, sliced (click here for the recipe)
Mix the crushed biscuits and butter or margarine and press into 4-6 small springform tart tins then refrigerate until set.
Whisk the egg yolks, sugar, vanilla and cornflour to form a paste.
Slowly add the milk, place in a saucepan and simmer until thickened.
Cover the surface with plastic wrap and allow to cool completely then refrigerate for 1 hour.
Whip the cream until thick and stiff peaks form then fold in the custard.
Spoon into the tart cases and top with thin slices of poached pear.
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