"Please don’t be alarmed from the length of the recipe. It’s much easier than it looks and a definite crowd pleaser."
Vegan candied pear and brittle tart
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Prep time 2hrs
Cook time 20mins
Serves or Makes: 8-10
Recipe Card
For the nutty crust
ingredients
- 1 cup all purpose flour
- 1/2 cup hazelnut
- 1 teaspoon sugar
- 90 gram cold margarine
- 2 tablespoons cold water
- a pinch of salt
For the brittles
ingredients
- 1/3 cup hazelnut
- 1/3 cup sugar
- 30 milliliter water
- 1/4 teaspoon salt
Method
Step 1
Roast all the hazelnuts in the oven, or over the hop. It helps to bring out the flavours and get rid of the darker skin.
Step 2
With an electric blender, ground 1/2 cup nuts for a few minutes. Add the flour, sugar, and cold margarine then combine. Kepp using the blender, add the water and whizz few a few seconds. Scoop the pastry out to cling film and wrap it up and refrigerate for an hour or so.
Step 3
For the brittle, put the roasted nuts to a baking paper. In a saucepan combine the sugar and water and caramelise. Once you reach the desired colour, smell, pour over the nuts. Once it cools down and sets, whizz it quickly in the blender.
For the candied pears
ingredients
- 2 pears
- 1/2 cup sugar
- red and orange food colouring
Step 1
For the candied pears, slice the fruit finely with a mandoline. Mix the caster sugar with food colouring and coat both side of the pears. Place them to baking paper and pop to the oven. Set the oven to 110 C degrees and dehydrate in 1,5 hours. Turn the over half time.
For the custard
ingredients
- 2 cups oat milk
- 4 tablespoons rice flour
- 4 tablespoons coconut flour
- 3 tablespoons agave syrup
- 1 teaspoon vanilla extract
- 1 cooked pear
- 4 tablespoons agar agar
Step 1
For the custard, bring the plant milk to boil. Pure the pear and add to the milk with the remaining ingredients. Simmer for 5 minutes. Let it cool down before adding the brittle.
Step 2
Roll out the pastry, gently press to the side of the tart tin. Prick the bottom with a fork then line it with greaze paper. Fill with ceramic beans or rice.
Step 3
Bake the bases for 15 minutes in preheated oven, then remove the paper and beans/rice and bake for another 5 minutes on 180 C degrees.
Step 4
Once the pastry shell completely cools down, fill up with the custard. Pop in the fridge to set. Decorate with the pears before serving.