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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.

56K 2× 4.3/5 based on 4 reviews

Last modified on: July 13^th 2022

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For 3 people, you will need:

1 500 g Pears
2 25 g butter
3 38 g caster sugar
4 200 g Paris flan filling
5 150 g whole milk
6 40 g liquid cream
7 40 g caster sugar
8 ½ vanilla pod
9 40 g Egg ( How to... )
10 18 g cornflour
11 13 g butter
Total weight: 1,066 grams

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

Change measures: Metric

Metric weight Metric volumes

How long will 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.

Prepare the pears

Peel 500 g Pears, cut into quarters and remove the core.

Cut into small pieces.

Stage 2 - 4 min.

Melt 25 g butter in a large frying pan on high heat, then add 38 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 200 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,813 Kcal or 7,591 Kj	118 gr	590 gr	431 gr
91 %	45 %	56 %	65 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
170 Kcal or 712 Kj	11 gr	55 gr	40 gr
9 %	4 %	5 %	6 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
604 Kcal or 2,529 Kj	39 gr	197 gr	144 gr
30 %	15 %	19 %	22 %

% 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).

Possible allergens in this recipe: Milk, Egg, Nuts

How much will it cost?

For 3 people : 4.01 €
Per person : 1.34 €

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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)

	Pears: You can check-out other recipes which use it, like for example: Pear and chocolate tart with a hint of mint, Pears and caramelised walnut samosas , Yvetot Douillons, Pear and chocolate Paris puddings, Pear sorbet, ... All
	Paris flan filling: You can get more informations, or check-out other recipes which use it, for example: Crusty pistachio, almond and apricot flan, Caramelised apple custards, Alsatian apple tart, Parisian-style chocolate custard tart, Pear and chocolate Paris puddings, ... All
	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Cream of cauliflower soup with smoked haddock , Fresh mint ice-cream, Indian rice pudding, Chocolate rice pudding, Celeriac and mushroom gratin, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Beurre blanc sauce, Framboisier, Blackberry and almond fondant tart, Creamy artichokes, Toffee apple upside-down cake, ... All

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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 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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