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Pear & ginger tart
Pear & ginger tart
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Delicious dessert featuring the perfect pairing of juicy pears and zesty ginger.
Ingredients:
  • 250g packet ginger nut biscuits
  • 125g unsalted butter, melted
  • 175g caster sugar
  • 3 firm pears (such as beurre bosc)
  • 450ml thickened cream
  • 20.00 ml Poire William* (optional)
  • 12.00 gm icing sugar, sifted
  • 60.00 ml (1/4 cup) prepared good-quality caramel sauce, to serve
  • 6 almonds (skin on), thinly sliced
Instructions:
  • In a food processor, crush the biscuits until fine crumbs form. Mix the crumbs with melted butter. Press the biscuit mixture evenly onto the base and sides of a 25cm x 11cm rectangular, loose-bottomed tart pan. Chill in the refrigerator for 30 minutes before using.
  • In a saucepan, combine sugar and 2 cups (500ml) water. Stir over low heat until sugar is dissolved. Peel pears and add to the pan, then pour in enough water to cover them.
  • Bring the mixture to a gentle boil, then simmer covered for 10 minutes until the pears are tender. Let them cool in the flavorful syrup.
  • Before serving, take out the pears (save the poaching liquid for future use). Drain the pears thoroughly, gently pat them dry with a paper towel, and thinly slice them, removing the cores.
  • Arrange the slices on top of the biscuit base.
  • Whisk the cream, Poire William, and icing sugar until smooth. Spread the mixture over the pears and generously drizzle with caramel sauce. Top it off with sliced almonds for an elegant finish.

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