Pear and walnut tartlets
All animal products can be replaced by plant-based alternatives
Servings Prep Time
6tartlets 15-20minutes
Cook Time
2hours
Servings Prep Time
6tartlets 15-20minutes
Cook Time
2hours
Ingredients
For the shortcrust pastry
For the pears
For the caramelised walnuts
Instructions
For the shortcrust pastry
  1. Place all dry ingredients in a blender.
  2. Once everything is well mixed, add the egg and mix again until the dough forms a ball that comes away from the edges of the bowl.
  3. Cover with clingfilm and place in a cool place for approximately 2 hours.
  4. Roll out the dough to a thickness of 4mm, place in the tartlet moulds and prick the tart bases with a fork.
  5. Bake for 15 to 20 minutes at 180°C.
  6. Remove from the oven and allow to cool completely before removing from the mould.
For the pears
  1. Add water to the saucepan along with the sugar and vanilla pod split in half on medium heat.
  2. Peel and halve the 4 pears.
  3. Remove the cores and add them to the simmering syrup.
  4. Stop poaching the pears when they have the desired texture you prefer (approx. 25 minutes)
For the caramelised walnuts
  1. Coarsely chop the walnuts.
  2. Roast them lightly in the oven or in a frying pan and set aside.
  3. In a saucepan, pour the sugar in and melt on medium heat.
  4. Add the warm cream, then remove from the heat and add the salted butter.
  5. When the caramel is well set, add the walnuts and mix until covered with caramel.
Assembling the tartlets
  1. Place thin slices of poached pears in the bottom of the tarts.
  2. Cover with caramelized walnuts and leave to set in the fridge for 10 to 15 minutes.