Tuesday, 21 January 2014

Almond meal pear tart

Chocolate ripple biscuits have always been a favourite in the pantry to use for quick desserts.



I am not a fan of the buttery bases made from scratch, and lets be realists for a second, most of us are time poor.

I was invited to a dinner party a few months ago and volunteered to make a dessert. In true fashion, I left it to the last minute and was fluffing around my kitchen looking for ingredients that could make something!

Enter exhibit A: A packet of opened chocolate ripple biscuits and exhibit B: A tin of pears.

This crowd pleaser is a quickie and looks gorgeous!

Items you need:

Base

-1 pkt and a half of Arnott's chocolate ripple biscuits (crushed in a food processor)
-20g of unsalted butter (at room temperature)

Almond Meal batter

- 1 tin of pear halves
- 1 orange zest (rind grated)
- 1 tablespoon of freshly squeezed orange juice
- 2 egg yolks
- 50g unsalted butter
- 1/4 cup caster sugar (you can reduce sugar to a tbsp.as the pears will be sweet enough)
- 1cup almond meal
- 1/4 cup of plain flour
- 1 tablespoon orange marmalade

What's next?

Preheat oven to 180 degrees C.

1. Melt the 20g of butter in a microwaveable mixing bowl and mix in the crushed ripple biscuits. Use a round tin and press the biscuits in to the tin ensuring that the base is packed in firmly. Then bake in the oven for 8 mins.

NB: you may have to include a few more crushed biscuits depending on the tin size)

2. Using an electric mixer cream the butter and sugar together till it becomes a milky colour. Then using a wooden spoon fold in the egg yolks, flour, almond meal, orange zest and juice.

3. Fold the mixture in to the tin and place the pears in a circular pattern. Brush the top of the pears with marmalade for a golden brown top and place in the oven for 25-30 mins, depending on your oven settings.

This may be served with custard, vanilla ice cream or a drizzle of melted chocolate on the top with flaked almonds

Tip: If it is a hassle to bring out the food processor, place the ripple biscuits (two lots at a time) in a freezer bag, tie it and use your rolling pin to crush.


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