Vin de Constance pear and custard tarts

August 6, 2007 (Last Updated: January 11, 2019)
Vin de Constance pear and custard tarts recipe

Vin de Constance is delicious and the perfect complement for pears.

Vin de Constance pear and custard tarts

Serves: Makes 8 tarts
Cooking Time: 1 hr + 1 hr to refrigerate

Ingredients

  • 1 quantity pâte sablée
  • Pears

  • 200ml white wine
  • 200ml Vin de Constance
  • 60g sugar
  • 6 cloves
  • 3 lemon zest strips
  • 4 pears
  • Crème patisserie

  • 300ml milk
  • 2 egg yolks
  • 60g castor sugar
  • 20ml cake flour
  • 20ml cornflour
  • vanilla extract
  • 150ml double cream
  • pistachio nuts, chopped, to garnish

Instructions

1

Preheat the oven to 180°C.

2

Line 8 x 8cm brioche tins with the pastry and bake blind.

3

In a pot, bring the wine, Vin de Constance, sugar, cloves and lemon zest to the boil.

4

Peel the pears, cut them in half and remove the cores carefully. Place them into the poaching liquid and cook until tender. Remove with a slotted spoon and cool.

5

For the crème patisserie, scald the milk by bringing it to just below boiling temperature in a pot.

6

Cream the egg yolks with the sugar and a little milk, and, when pale, mix in the flour and cornflour. Pour onto the milk and mix well.

7

Return the mixture to the pan and slowly bring to the boil, stirring continuously until thick and smooth. Add the vanilla and cool.

8

Whip the cream and fold it into the crème patisserie. Pipe it into the tarts and arrange the pears on top. Sprinkle with the nuts and serve.

 

 

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