PEAR TART WITH LOTUS BISCOFF

60 minutes prepare in 6 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

  • 1

    Break the white chocolate into pieces and heat slowly in a bain-marie until melted. Do not use the microwave. Leave the melted chocolate to cool to room temperature.

  • 2

    Grind the Biscoff to a powder in a blender. Melt the butter and mix with 200 g Biscoff powder.

  • 3

    Line a loose-bottomed baking tin with baking paper, making sure that it fits tightly. Grease the baking paper thoroughly.

  • 4

    Press the Biscoff mixture firmly to the bottom of the baking tin. Place in the refrigerator to become firm.

  • 5

    Mix the cream with the mascarpone. Fold the white chocolate into the mascarpone using a spatula. Spoon this mixture into the baking tin and put in the refrigerator. Leave the cheesecake overnight to become firm.

  • 6

    Before serving, run a small knife around the edge of the cheesecake to make it easier to remove from the tin. Garnish the cheesecake with the rest of the Biscoff powder

Step
01
06

PEAR TART WITH LOTUS BISCOFF

Break the white chocolate into pieces and heat slowly in a bain-marie until melted. Do not use the microwave. Leave the melted chocolate to cool to room temperature.

Step
02
06

PEAR TART WITH LOTUS BISCOFF

Grind the Biscoff to a powder in a blender. Melt the butter and mix with 200 g Biscoff powder.

Step
03
06

PEAR TART WITH LOTUS BISCOFF

Line a loose-bottomed baking tin with baking paper, making sure that it fits tightly. Grease the baking paper thoroughly.

Step
04
06

PEAR TART WITH LOTUS BISCOFF

Press the Biscoff mixture firmly to the bottom of the baking tin. Place in the refrigerator to become firm.

Step
05
06

PEAR TART WITH LOTUS BISCOFF

Mix the cream with the mascarpone. Fold the white chocolate into the mascarpone using a spatula. Spoon this mixture into the baking tin and put in the refrigerator. Leave the cheesecake overnight to become firm.

Step
06
06

PEAR TART WITH LOTUS BISCOFF

Before serving, run a small knife around the edge of the cheesecake to make it easier to remove from the tin. Garnish the cheesecake with the rest of the Biscoff powder

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