Birnentarte mit Lotus Biscoff

60 minuten, Zubereitung in 6 Schritten

Wir kreieren hier ein göttliches Dessert aus Birnen, die man im Alltag zwar isst, sie dabei aber völlig unterschätzt. Die Kombination von Birnen mit Lotus Biscoff holt das Beste aus der Birne heraus! Tipp: Serviere die Tarte noch warm.

Zutaten Birnen-Tarte mit L’original Lotus Biscoff

Serves 6 to 8 people

For the dough

• 250 g flour

• 15 g fresh yeast or 7.5 g dried yeast

• 115 g milk

• ½ egg

• 75 g butter, softened

• 3 g salt

• 75 g sugar

For the filling

• 300 ml milk

• 75 g sugar

• 25 g vanilla custard powder

• 2 egg yolks

• 50 g Lotus Biscoff biscuits

• 3-4 ripe Williams pears, fresh or

tinned

• a pinch of ground cinnamon (optional)

• apricot jam, for glazing

  • 1

    First make the dough. Put the flour in a bowl. Dissolve the yeast in the milk and add to the flour with the egg and butter. Mix thoroughly.

  • 2

    Add the salt and sugar, knead for 5 minutes in a food processor at the lowest setting. Cover and leave to rise for 30 minutes in a warm place.

  • 3

    Preheat the oven to 190°C. Make the filling. Bring the milk to the boil with half the sugar. Mix the rest of the sugar, the custard powder and the egg yolks, add a splash of milk if necessary and pour in the rest of the boiling milk. Pour this mixture back into the pan and heat until thickened, stirring continuously.

  • 4

    Roll out half of the dough so that it is 2 mm thick (keep the rest for another recipe) and use to line a 24 cm fluted baking tin. Leave to rest and trim the edges.

  • 5

    Put the Biscoff on top of the dough, cover with a 1 cm layer of custard mixture and top with the pears. Sprinkle with cinnamon if you wish.

  • 6

    Bake the pear tart in the oven for 15 to 20 minutes. Leave to cool completely, remove from the tin and glaze with apricot jam

Zutaten Birnen-Tarte mit L’original Lotus Biscoff
SCHRITT
01
06

Birnentarte mit Lotus Biscoff

First make the dough. Put the flour in a bowl. Dissolve the yeast in the milk and add to the flour with the egg and butter. Mix thoroughly.

SCHRITT
02
06

Birnentarte mit Lotus Biscoff

Add the salt and sugar, knead for 5 minutes in a food processor at the lowest setting. Cover and leave to rise for 30 minutes in a warm place.

SCHRITT
03
06

Birnentarte mit Lotus Biscoff

Preheat the oven to 190°C. Make the filling. Bring the milk to the boil with half the sugar. Mix the rest of the sugar, the custard powder and the egg yolks, add a splash of milk if necessary and pour in the rest of the boiling milk. Pour this mixture back into the pan and heat until thickened, stirring continuously.

SCHRITT
04
06

Birnentarte mit Lotus Biscoff

Roll out half of the dough so that it is 2 mm thick (keep the rest for another recipe) and use to line a 24 cm fluted baking tin. Leave to rest and trim the edges.

SCHRITT
05
06

Birnentarte mit Lotus Biscoff

Put the Biscoff on top of the dough, cover with a 1 cm layer of custard mixture and top with the pears. Sprinkle with cinnamon if you wish.

SCHRITT
06
06

Birnentarte mit Lotus Biscoff

Bake the pear tart in the oven for 15 to 20 minutes. Leave to cool completely, remove from the tin and glaze with apricot jam

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