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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.

20,475 25/5 for 1 ratings

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Last modified on: December 4^th 2019

For 6 people, you will need:

0 1 kg Pears
1 50 g butter
2 75 g caster sugar
3 300 ml whole milk
4 80 g liquid cream
5 80 g caster sugar
6 1 vanilla pod
7 80 g egg
8 35 g cornflour
9 25 g butter
Total weight: 1,728 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
26 min.	56 min.	1 hour 22 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 - 7 min.

Caramelized pear custard tart : Photo of step #5

Prepare the custard filling

Put 300 ml whole milk, 80 g liquid cream and the inside of 1 vanilla pod into a pan on medium heat.

Bring to the boil, then take off the heat, cover and leave to one side.

Stage 6 - 3 min.

Caramelized pear custard tart : Photo of step #6

Put 80 g caster sugar and 80 g egg into a bowl and mix thoroughly.

Stage 7 - 2 min.

Caramelized pear custard tart : Photo of step #7

Add 35 g cornflour, mix this in, pour in the hot milk and mix again.

Stage 8 - 2 min.

Caramelized pear custard tart : Photo of step #8

Pour the mixture back into the milk pan (after washing this out) though a fine strainer to remove any bits.

Stage 9 - 5 min.

Caramelized pear custard tart : Photo of step #9

Put the pan back on low heat to thicken, stirring constantly.

There is no need for the custard to come back to the boil as it only needs to thicken slightly.

Stage 10 - 2 min.

Caramelized pear custard tart : Photo of step #10

Finish by adding 25 g butter and give a brief blitz with a blender for a smooth, creamy texture.

Preheat the oven to 390°F (200°C)

Stage 11 - 3 min.

Caramelized pear custard tart : Photo of step #11

Divide the diced pears between the buttered ramekins.

Stage 12 - 3 min.

Caramelized pear custard tart : Photo of step #12

Cover with the custard.

Stage 13 - 25 min.

Caramelized pear custard tart : Photo of step #13

Bake for 20 to 25 minutes.

Stage 14

Caramelized pear custard tart : Photo of step #14

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
2,456 Kcal or 10,283 Kj	35 gr	334 gr	109 gr
123 %	13 %	31 %	17 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
142 Kcal or 595 Kj	2 gr	19 gr	6 gr
7 %	1 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
409 Kcal or 1,712 Kj	6 gr	56 gr	18 gr
20 %	2 %	5 %	3 %

% 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 : 5.80 €
Per person : 0.97 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Pears: You can check-out other recipes which use it, like for example: Pear verbena tarts, Pear tart with almond cream, Pear compote , French Family Cake, Pear and chocolate tart with a hint of mint, ... All
	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Gratin Comtois, Celeriac and mushroom gratin, Cheese Soufflé, Fresh mint ice-cream, Canadian rice pudding, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Filo leeks and cheese tart, Blackberry and almond fondant tart, Little vanilla, clementine and chestnut verrines, Creamy risotto with diced vegetables and flax seeds, Fresh spinach with cream, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Génoise (Genoa sponge), Yeast-based flaky dough (for croissants), Poached eggs, Elsa's Comtoise galette, Little chocolate and hazelnut fondants, ... 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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