RECIPES WITH MILK
Poached Pear and Pastry Cream Tart
INGREDIENTS (serves 8 people)
1 package of shortcrust pastry
(suitable for making tarts)
For the cream:
500 ml STAMOU fresh cow’s milk
6 egg yolks
75 g sugar
For the poached pears:
500 ml rosé wine
80 g sugar
1 star anise
1 vanilla pod
3 pears cut in half
METHOD
- Butter a 26 cm tart tin and spread the pastry.
- Cover with plastic wrap and refrigerate for ½ hour.
- Blind bake the tart at 180°C for 10-12 minutes.
- Heat the milk, let it cool slightly, and strain.
- Beat the egg yolks with the sugar and slowly add the cream, stirring continuously.
- Heat the wine with the sugar, spices and vanilla pod and add the pears.
- Simmer for 15 minutes and strain.
- When the pears have cooled, cut them into slices.
- Spread the cream onto the baked pastry and place the sliced pears on top.
- Bake the tart at 175°C for 30-35 minutes.
- Let the tart cool completely before cutting.
@stamoudairy
