pear and cinnamon tart tatin with rum raisin ice...
Post on 12-Aug-2020
3 Views
Preview:
TRANSCRIPT
Pear and cinnamon tart tatin with rum raisin ice cream
Serves 4
INGREDIENTS
Pear and cinnamon tart tatin 4 Comice pears 4 puff pastry discs 160g of castor sugar 160gof butter 1/4 teaspoon of cinnamon powder Tart moulds Ice cream 160g of castor sugar 120ml of water 160g of Greek yoghurt 120ml of milk 85g of raisins 1 measure of rum EQUIPMENT
One ice-cream machine METHOD
• Place a medium-sized pot on medium heat, gradually add the sugar so it begins to caramelize—be careful not to burn it.
• Once all the sugar is added, stir in the butter and cinnamon. Add some water to thin down the mixture. Ladle the caramel into tart moulds.
• Peel, core and slice the pears. Arrange in the moulds and cover with the puffy pastry. Bake at 210°C for 10 minutes. Then turn down the oven to 190Cand bake for an additional 10 minutes.
Ice cream
• Add sugar and water to a pan, and bring to the boil. Lower the temperature and simmer for 7 to 10 minutes. Pour in to bowl and allow to cool.
• Once the syrup is cold, mix in the rest of the ingredients.
• Pour into ice-cream machine and churn for 20 to 25 minutes and freeze. To plate
• Plate the tart with a scoop of the ice cream.
• Serve and enjoy.
top related