Pear and Amarula Custard Tarts

Method:

The pastry

Chefs Note: I am using four 12cm tart tins you could use one large tin instead.

Preheat oven to 180 degrees. Finely grind your blanched almonds in a food processor and set aside.

Combine chopped butter and sugar in a food processor and blend, adding eggs one at a time while blending. Add the flour and ground almonds and blend to form a smooth dough. Turn out on to cling wrap, cover and refrigerate for a minimum of 1 hour.

Grease four 12cm tart tins and roll out your dough. Press into the tart tins and refrigerate for a further 20-30 minutes.

Blind bake the tart shells at 180 degrees for 10-15 minutes until just golden.

Poached Pears

Place water, treacle, sugar and cinnamon sticks in a pot and bring to the boil. Peel and quarter the pears and remove the core. Once your poaching liquid is boiling, reduce the heat and add the pears. Partially cover and poach for 10 minutes. Remove from the heat and allow the pears to cool in the liquid. Once cooled remove with a slotted spoon and slice the pears to create a fan effect. Set aside for later.

Custard filling

In a mixing bowl whisk the eggs, sugar and flour together. Slowly add the milk and Amarula and mix well. Pour the mixture into a jug for easier pouring into the tart shells.

To assemble:

Pour your custard filling into the blind-baked tart shells. Arrange the pears fanning out from the centre. Place tarts in the oven for 25-30 minutes or until the custard is set.

For the dark chocolate sauce:

Break the dark chocolate into a heatproof glass jug, add the milk and Amarula. Microwave on high for 1 minute. Whisk to combine. Heat for a further 30 seconds or until all the chocolate has melted. Whisk until you achieve a glossy chocolate sauce. Pour into a serving bowl.