Caramelised Tartlet Of Pear And Leek
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Chefs, Surprise | 1 | Servings | |
INGREDIENTS
| 40 | g | Wholemeal flour |
| 80 | g | Soft white flour |
| 60 | g | Margarine |
| 20 | g | Honey |
| 80 | g | Flour for dusting |
| 150 | g | Baby leeks |
| Zest and juice of 1/2 orange | ||
| 2 | Fresh firm pears | |
| 2 | Eggs | |
| 125 | Double cream | |
| 15 | g | Caster sugar |
| 60 | g | Demerara sugar |
INSTRUCTIONS
Preheat the oven to 190C/370F/gas 5. Sieve the white flour and add the wholemeal flour. Add the margarine and mix well, then add the honey to form a paste. Roll out the paste and line moulds or a flan tin. Prick the pastry and bake for 12-15 minutes, then allow to cool. Cut, wash and chop the leeks, then cook in the orange juice until tender. Allow to cool. Wash and cut the pears into thin triangular slices. Whisk the eggs, caster sugar and cream together and pour into a jug. Fill the cases with the leeks and season lightly with black pepper. Arrange the pears over the top and pour the cream filling over. Cook in the oven until the custard is set. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1694
Calories From Fat: 536
Total Fat: 60.5g
Cholesterol: 372mg
Sodium: 720.2mg
Potassium: 1314.6mg
Carbohydrates: 267.2g
Fiber: 30.3g
Sugar: 98.7g
Protein: 32.7g