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.

ingredients tarte aux poires et biscuit original Speculoos Lotus

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 the flour with the egg and butter. Mix thoroughly.

  • 2

    Add the salt and the 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 24cm 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.

ingredients tarte aux poires et biscuit original Speculoos Lotus
Step
01
06

PEAR TART WITH LOTUS BISCOFF

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

Step
02
06

PEAR TART WITH LOTUS BISCOFF

Add the salt and the 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.

Step
03
06

PEAR TART WITH 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.

Step
04
06

PEAR TART WITH 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 24cm fluted baking tin. Leave to rest and trim the edges.

Step
05
06

PEAR TART WITH 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.

Step
06
06

PEAR TART WITH 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.

Previous
Next