Rose Pear Tartlets

Rose Pear Tartlets




40 min


40 min


6 people


40 minutes


40 minutes


    For tart dough:

  • 250 gram flour
  • 150 grams of butter
  • 3 grams salt
  • 90 gram eggs

    For Créme pâtissiére:

  • 300 ml. milk
  • 2 egg yolks
  • 50 grams of powdered sugar
  • 20 gram flour
  • 20 grams of starch
  • 10 ml. rum (or orange juice)
  • 1/2 vanilla stick

    For pears:

  • 4 camel pussies
  • 300 ml. Red wine
  • 100 grams of powdered sugar
  • 1 stick cinnamon
  • 4-5 cardamom
  • 2-3 cloves
  • 1/2 piece star anise

Key point

Let the cream rest in the room temperature. Always use the dough to rest.

How is it prepared?

    For tart dough:

  1. Bring your butter to the creamy consistency. Beat with powdered sugar.

  2. When the mixture becomes homogenous, add the egg yolks again at room temperature gradually and continue to bloom.

  3. Add salt and flour together and mix this. Crush the hatch three times over the counter with a plastic scraper before kneading too much.

  4. Make it into a disc and stretch the film and leave it in the cupboard for 20 minutes.

    For Créme pâtissiére:

  1. Divide the vanilla stick into two and separate the cores, add the stick to the barrel and boil a piece of milk with the sugar half.

  2. Lay flour and starch on greased paper. Add this blend of flour and starch, whisk the sugar together with the egg yolks.

  3. Continue to Cirppm and add 1/3 of the volume and then the rest. Pour the mixture into the milk pan and continue stirring.

  4. Stir the cream quickly to keep a quick mix. When it starts boiling, stir for 10 more minutes.

  5. Download from the fire, add vanilla seeds, and spread a wide punch. Close the slider for the connection to be in contact with the stretch film.

    To open and cook the dough:

  1. At the end of 20 minutes, open the dough and open it, cut the 1cm wide circles from the size of your tiny tart molds and place the tart dough mold (8 cm).

  2. Take the surplus on the edges. Drill it with the fork and raise the dolphin to rest for ten minutes. You will get about 10-12 mini tarts.

  3. At the end of 10 minutes, fold the two layers of stretch film with your hands and spread it over the oatmeal tartolets that you soften and fill it with rice (pulses).

  4. Bake the edges in a 180 degree oven until the color is picked. Raise the weight and continue cooking until the tartlets are completely red.

    To pour the pears:

  1. To pour the pears, take all the ingredients in a flat pan and boil it for 8-10 minutes at low temperature.

  2. Peel the shells of the pears, remove the cores and cut into 2 mm thin strips and add boiling wine blend. 5 minutes is enough to soften. Close the gold.

  3. Take the pear slices to the side for cooling, and cook the remaining sauce until the syrupy consistency is obtained at low temperature.

    Merge phase:

  1. When the cream cools at room temperature, beat well. Add rum or orange juice and continue rumpling.

  2. Tighten the tiny crust of the cream with the help of a squeezing bag.

  3. Decorate it with pears that you gave it rose-shaped. Using a brush, carefully spray the syrup on them and sprinkle powdered sugar.


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