Poached Manuka Honey Pear and Cream Brulee Tart
Ingredients
Poaching liquid
- Water 200ml
- Manuka honey 55gm
- Cinnamon quill 1
- Vanilla pod ½
- Pear peeled 3
Crème Brulee
- Milk 30ml
- Cream 180ml
- Sugar 25gm
- Eggs 2
- Egg yolks 2
- Vanilla essence 5ml
Blackberry coulis
- Blackberries 150gm
- Sugar 30gm
- Water 30gm
Method
- Poach the pear in the poaching liquid until the pear is soft.
- Mix the eggs and egg yolks with the sugar then stir in the cream, milk and vanilla.
- Pour the liquid into a blind baked 90mm Chocolate Shortbread Shell and bake in the oven at 150c until the custard is set.
- Heat the blackberries and sugar and water until the sugar has dissolved. Blitz the fruit and liquid until smooth and pass through a strainer.
- Slice and de-core the pear. Place pear on top of tart and fan the slices. Place tart on the plate and pour the coulis around the tart to serve.