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Caramelized pear custard tart

Name: Caramelized pear custard tart
Prep time: 19 min
Cook time: 44 min
Total time: 1 h 3 min
Yield: 6 people
Cuisine: French
Ingredients: 1 kg Pears; 50 g butter; 75 g caster sugar; 400 g paris flan filling; 300 ml whole milk; 80 g liquid cream; 80 g caster sugar; 1 vanilla pod; 80 g egg; 35 g cornflour; 25 g butter

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.

85 K 2× 4.2/5 (5 reviews)672623

Duration

1 hour 3 min.

Difficulty

Easy

Last modified on: July 13^th 2022

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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: 2,130 grams

Times for this recipe

Preparation

20 min.

Cooking

45 min.

All in all

1 hour 3 min.

Preparation 20 min.

Cooking 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Prepare the pears

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

Cut into small pieces.

Stage 2 - ⌛ 4 min.

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

Stage 3 - ⌛ 1 min.

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.

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.

Prepare 400 g paris flan filling.

Preheat the oven to 390°F (200°C).

Stage 6 - ⌛ 3 min.

Divide the diced pears between the buttered ramekins.

Stage 7 - ⌛ 3 min.

Cover with the custard.

Stage 8 - ⌛ 25 min.

Bake for 20 to 25 minutes.

Stage 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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	235 RDI=362 %	1,177 RDI=444 %	861 RDI=1,180 %	3,611 RDI=181 %	15,122 RDI: 181 %
Per 100 g	11 RDI=17 %	55 RDI=21 %	40 RDI=55 %	169 RDI=8 %	711 RDI: 8 %
Per person	39 RDI=60 %	196 RDI=74 %	143 RDI=197 %	601 RDI=30 %	2,520 RDI: 30 %

Possible allergens in this recipe: milk, egg, Nuts

How much will it cost?

For 6 people : 8.05 €
Per person : 1.35 €

Change currency:

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

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The 2 comments already posted on this recipe

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° 2
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 Auteur may 10^th 2020 at 11:07 n° 1

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