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Poached Pear & Goats Curd Tart with Honey Liqueur Caramel

Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

Directions

  • Preheat oven to 180°C

  • Cut 8 x 10cm circles from pastry sheet

  • Cut a 6-7cm circle out of the 4 larger circles and remove pastry from centre to create a ring

  • Place 1 ring on each large pastry circle to create 4 tart bases

  • Transfer to a baking tray and cook for 10-12 minutes at 180°C, or until golden brown

  • To poach pears, heat Rosé in a small saucepan with lemon peel

  • Submerge pears, and simmer for 20 minutes. Then remove and set aside

  • For the caramel, heat Honey Liqueur in a small saucepan with brown sugar and stir until thick and syrupy

  • To assemble, divide Goats Curd between the tart bases, top each with a pear and drizzle with liqueur caramel

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