Ingredients
-
Dough
-
200g flour
-
100g soft butter
-
80g icing sugar
-
1 egg
-
2g salt
-
Almond cream
-
75g soft butter
-
75g sugar
-
75g ground almonds
-
1 egg
-
A small can of pear in syrup
-
Whipped Cream
-
200g creamwith 30% fat
-
100g mascarpone
-
30g icing sugar
-
1 tsp vanilla
Ingredients
Dough |
|
| 200g flour | |
| 100g soft butter | |
| 80g icing sugar | |
| 1 egg | |
| 2g salt | |
Almond cream |
|
| 75g soft butter | |
| 75g sugar | |
| 75g ground almonds | |
| 1 egg | |
| A small can of pear in syrup | |
Whipped Cream |
|
| 200g cream | |
| 100g mascarpone | |
| 30g icing sugar | |
| 1 tsp vanilla | |
Steps
|
1
|
Start by making the tart dough, use the manual kneading mode for 20minutes of your Panasonic breadmaker. |
|
2
|
Let the dough rest for 1 hour in the fridge. |
|
3
|
In the meantime, make the almond cream by mixing all the ingredients except for the pears in a bowl. You can also use your breadmakers' manual mode for this purpose. |
|
4
|
Preheat your oven to 180°C in convection mode. |
|
5
|
Place your dough in your previously buttered pie ring (or pie/tart dish) and place everything on the baking tray itself covered with a baking paper / baking mat. |
|
6
|
Spread the almond cream in the bottom of your tart and then add the pears. Bake for 35/40 minutes in oven mode. |
|
7
|
In the meantime, make the whipped cream by whipping the cream with the mascarpone. Once the mix is firm, gently add with a spatula the sugar and vanilla. Place the whipped cream in an icing bag and store in the fridge. |
|
8
|
Once your pie is cooled, you can poach your custard by making balls (or other shape, depending on your preference) on top of the pie. |
|
9
|
Keep your tart chilled untill ready to eat. |
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