riesling poached pear tart with chai spiced custard & almond crust

prep time:  tbd
cook time:  tbd
servings:  tbd

crust ingredients:
3 cups almond flour
2 teaspoons vanilla extract
1/2 cup melted butter
2 tablespoons water

poached pear ingredients:
5 cups water
3 cups riesling or sweet white wine of choice
3 cinnamon sticks
1 vanilla pod (seeds reserved)
1/2 cup honey
4 slightly firm, but ripe, bosc pears (or any pear of your choice)

chai custard:
6 tablespoons cocoa butter
1/2 cup honey
1/2 cup water
2 whole star anise
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
pinch of ground all spice
5 egg yolks
vanilla seeds (reserved from the poaching pears)

crust steps:
1.  preheat oven to 350 degrees.  combine flour, vanilla, butter and water in a bowl.  grease a 13 x 5 rectangular tart pan and form the crust with the dough.  bake for 15 minutes or until edges are slightly golden brown.

poached pear steps:
1.  place water, wine, cinnamon, vanilla and honey in a stock pot and bring to a boil. 

2.  meanwhile peel the pears and cut in half lengthwise.  using a paring knife remove the core and bottom.  carefully place pears in boiling liquid and reduce to medium heat.  cook pears for 45 minutes to an hour or until very tender.

custard steps:
1.  place honey and water in a sauce pan and bring to a boil.  reduce heat and add cocoa butter, anise and spices.  remove from heat and let sit for 15 minutes.  discard star anise and return pot to heat.  bring to a simmer and add the egg yolks stirring constantly with a wooden spoon.  stir until the custard coats the back of the spoon and when you run your finger across it leaves a streak.  be sure to not overcook.

2. remove from heat, pour custard into a metal or glass bowl, stir in vanilla seeds and place in the fridge.  the custard will thicken as it cools.  after 30 - 45 minutes the custard should be set. 

3.  fill tart shell with custard and place the poached pears on top.  sprinkle with cinnamon and serve.

 - roost blog

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