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Poached Pear Tartlet with Caramel
Small indulgent tartlets made of a hazelnut sweet pastry, a chocolate‑caramel cream, hazelnut shards, a pinch of fleur de sel and a Rocha pear poached in a caramel syrup with a flowing core. Ideal for a refined dessert or a special occasion.
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Cost Breakdown
Critical Success Points
- • Caramelize the sugar without burning it
- • Cook the custard to 80 °C without curdling the eggs
- • Bake the tartlet bases until a uniform hazelnut color
- • Poach the pears without over‑softening them
Safety Warnings
- • The caramel is very hot and can cause serious burns.
- • Use kitchen gloves when handling the caramel and the oven.
- • Watch out for hot water splashes when deglazing the caramel.
- • Handle the sharp knife with care.
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