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.