Pear and Manuka Honey Tart
An elegant plated dessert of poached pear, pear sorbet, honey cremeux, buttery tart pastry and honeycomb tuile.
⏱️ Prep: 90 min🍳 Cook: 40 min
Nutrition
per 1 piece420
Calories
6g
Protein
55g
Carbs
20g
Fat
Ingredients
| 6 pcs | Pears, Passe Crassane (poached) |
| 500 g | Water (poaching) |
| 100 g | Sugar (poaching) |
| 1 pc | Vanilla pod |
| 150 g | Manuka honey (poaching) |
| 1/2 orange | Orange zest |
| 30 g | Stock syrup |
| 50 g | Liquid glucose (sorbet) |
| 15 g | ProCrema |
| 100 g | Whole milk |
| 100 g | Double cream |
| 50 g | Manuka honey (cremeux) |
| 1 leaf | Gelatine leaf |
| 10 g | Sugar (cremeux) |
| 30 g | Egg yolk |
| 75 g | Dark chocolate |
| 25 g | Milk chocolate |
| 250 g | Plain flour |
| 100 g | Unsalted butter |
| 100 g | Icing sugar |
| 1 pc | Egg |
| 75 g | Manuka honey (honeycomb) |
| 140 g | Liquid glucose (honeycomb) |
| 400 g | Sugar (honeycomb) |
| 20 g | Bicarbonate of soda |
| as needed | Lemon or wood sorrel |
| as needed | White chocolate, tempered |
Instructions
- A day ahead, poach the pears: bring water, sugar, vanilla, honey and orange zest to the boil, add the pears and poach 10-12 minutes. Cool in the liquid, then use a melon baller to cut about 32 balls; chill.
- Core and blend the remaining pears until smooth; pass through a fine sieve for about 400g of purée for the sorbet.
- For the sorbet, boil all sorbet ingredients (including the pear purée), then blend for 5 minutes with a stick blender. Cool, freeze in Pacojet containers (or churn in an ice cream machine) and keep chilled until needed.
- The day before, make the honey cremeux: whisk honey, sugar and egg yolk until thick and pale. Heat milk and cream together and pour over the egg mixture; whisk, return to a low heat and stir until thickened. Dissolve the drained gelatine leaf into the mixture.
- Melt the dark and milk chocolate together and stir into the custard. Transfer to a piping bag and chill overnight.
- Make the pastry (can also be done a day ahead): cream the butter and icing sugar, sift in the flour and mix, then stir in the egg to form a dough. Divide into 8 balls, flatten slightly, wrap and rest in the fridge for 1 hour.
- Preheat the oven to 160°C/gas mark 3. Roll the pastry thin (about 2mm) and line 8cm fluted tart tins. Blind-bake for 12 minutes; keep the oven on.
- For the honeycomb tuile, heat the honey, glucose and sugar to 130°C, rest off the heat for 5 minutes, then whisk in the bicarbonate of soda and pour out to set.
- Once set, blitz to a powder, sieve onto a lined baking tray and melt in the oven for 3 minutes; cool for 2 minutes, then pull into thin shards and store airtight.
- To serve, pipe the cremeux into the tart cases, place a scoop of sorbet in the centre, arrange the poached pear balls around it, and finish with honeycomb shards, white chocolate decorations and sorrel leaves.