Pear tart with Lotus Biscoff

60 minutes prepare in steps

Here’s a divinely delish dessert with an everyday fruit that is often underrated. By combining pears with Lotus Biscoff, you will bring out the best in them! Tip: serve it while still warm.

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

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