Caramelized pear custard tart


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.
68 K 4.3/5 (4 reviews)
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Last modified on: July 13th 2022
For 3 people, you will need:

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Times for this recipe
Preparation: 20 min.
Cooking: 45 min.
All in all: 1 hour 3 min.
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Step by step recipe


Stage 1 - 10 min.
Caramelized pear custard tart

Prepare the pears

Peel 1 lb + 1.6 oz Pears, cut into quarters and remove the core.

Cut into small pieces.

Stage 2 - 4 min.
Caramelized pear custard tart
Melt 0.9 oz butter in a large frying pan on high heat, then add 1.4 oz caster sugar.

Stage 3 - 1 min.
Caramelized pear custard tart
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
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
Prepare 7.0 oz paris flan filling.

Preheat the oven to 390°F (200°C).

Stage 6 - 3 min.
Caramelized pear custard tart
Divide the diced pears between the buttered ramekins.

Stage 7 - 3 min.
Caramelized pear custard tart
Cover with the custard.

Stage 8 - 25 min.
Caramelized pear custard tart
Bake for 20 to 25 minutes.

Stage 9
Caramelized pear custard tart
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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 RDI=50 %590 RDI=60 %430 RDI=70 %1,840 RDI=90 %7,720 RDI: 90 %
Per 100 g10 RDI=4 %60 RDI=5 %40 RDI=6 %170 RDI=9 %720 RDI: 9 %
Per person40 RDI=20 %200 RDI=20 %140 RDI=20 %610 RDI=30 %2,570 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Nuts
How much will it cost?
  • For 3 people : 4.05 €
  • Per person : 1.35 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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The 2 comments already posted 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 10th 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 10th 2020 at 10:22 n° 1

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