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Caramelized pear custard tart

You may well be familiar with the famous French custard tart, with its creamy vanilla egg-custard filling. It can also be made in individual portions, in ramekins, for example.

Here is a delicious version with caramelized pears.

36K 2 1 5

Last modified on: July 13^th 2022

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For 6 people, you will need:

1 1 kg Pears
2 50 g butter
3 75 g caster sugar
4 400 g Paris flan filling
5 300 ml whole milk
6 80 g liquid cream
7 80 g caster sugar
8 1 vanilla pod
9 80 g egg ( How to... )
10 35 g cornflour
11 25 g butter
Total weight: 2,128 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
19 min.	44 min.	1 hour 3 min.

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Step by step recipe

Stage 1 - 10 min.

Caramelized pear custard tart : Photo of step #1

Prepare the pears

Peel 1 kg Pears, cut into quarters and remove the core.

Cut into small pieces.

Stage 2 - 4 min.

Caramelized pear custard tart : Photo of step #2

Melt 50 g butter in a large frying pan on high heat, then add 75 g caster sugar.

Stage 3 - 1 min.

Caramelized pear custard tart : Photo of step #3

When this is well mixed, add the diced pears.

Mix briefly, then leave to caramelize on high heat.

Note: You will notice that the pears give off quite a lot of juice as they cook, which slows down the caramelization.

Stage 4 - 15 min.

Caramelized pear custard tart : Photo of step #4

Stir from time to time so that the pears colour evenly. Take off the heat as soon as they are nicely coloured.

Stage 5 - 2 min.

Caramelized pear custard tart : Photo of step #5

Prepare 400 g Paris flan filling.

Preheat the oven to 390°F (200°C).

Stage 6 - 3 min.

Caramelized pear custard tart : Photo of step #6

Divide the diced pears between the buttered ramekins.

Stage 7 - 3 min.

Caramelized pear custard tart : Photo of step #7

Cover with the custard.

Stage 8 - 25 min.

Caramelized pear custard tart : Photo of step #8

Bake for 20 to 25 minutes.

Stage 9

Caramelized pear custard tart : Photo of step #9

Enjoy either warm or cold.

Remarks

This recipe can easily be varied with other fruit (apples, plums, etc.). You can also add toasted nuts or a little granola.

Keeping

Several days in the fridge, covered with plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,584 Kcal or 10,819 Kj	55 gr	414 gr	189 gr
129 %	21 %	39 %	29 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
121 Kcal or 507 Kj	3 gr	19 gr	9 gr
6 %	1 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
431 Kcal or 1,805 Kj	9 gr	69 gr	32 gr
22 %	4 %	7 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 8.44 €
Per person : 1.41 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Pears: You can check-out other recipes which use it, like for example: Pear sorbet, Dijonnaise pear cake, Pear and chocolate Paris puddings, Belle-helene in a glass, Pear and lime meringue pie, ... All
	Paris flan filling: You can get more informations, or check-out other recipes which use it, for example: Pistachio custard tart, Alsatian apple tart, French custard tart, Caramelised apple custards, Crusty pistachio, almond and apricot flan, ... All
	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Smoky potato and potimarron gratin, Chantilly rice pudding, Canadian rice pudding, Real custard sauce (crème anglaise), Mousse with two chocolates, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Polenta with spinach and soft-poached egg, Creamy "terre et mer" pots, Pan-fried scallops and chanterelles with Noilly Prat sauce, Duet of creamed cauliflower and cabbage , Cod loin with saffron, ... All

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Your 2 comments or questions on this recipe

You can use all-purpose flour instead of cornflour, that was what chefs and pastry use in the past, you may need to cook a bit longer, just check carefully the consistency.
Posted by jh may 10^th 2020 at 11:07 (n° 2)
This looks delicious! I am in Russia, and I am not sure about being able to obtain cornflour. Would it alter the consistency of the custard if I were to use just regular all-purpose flour? Thank you :)
Posted by Lori may 10^th 2020 at 10:22 (n° 1)

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