Caramel cream tartlet with pear wedges and grape juice glaze

Name: Caramel cream tartlet with pear wedges and grape juice glaze
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 100 g soft butter; 200 g Flour; 6 TABLESPOONS Icing sugar; 1 egg (size M); 1 package Caramel-flavoured pudding powder; 60 g + 1 tablespoon of sugar; 500 ml Milk; 7-10 Tbsp Juice of 1 lemon; 3 red pears; 1/2 package glaze; 125 g dark grape juice; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; 7-10 Tbsp Dried peas; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

100 g soft butter
200 g Flour
6 TABLESPOONS Icing sugar
1 egg (size M)
1 package Caramel-flavoured pudding powder
60 g + 1 tablespoon of sugar
500 ml Milk
7-10 Tbsp Juice of 1 lemon
3 red pears
1/2 package glaze
125 g dark grape juice
7-10 Tbsp Flour
7-10 Tbsp Cling film
7-10 Tbsp Dried peas
baking paper

Directions

1
Cut the butter into pieces. Knead the flour, 4 tbsp. icing sugar, butter and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes
2
Roll out the dough 2-3 mm thin on a lightly floured work surface. Cut out 4 circles (each approx. 13 cm Ø). Grease tartlets with lift-off base (approx. 11 cm Ø) and line with the dough circles. Cut off any protruding edges. Knead the dough again, roll out again and cut out another 2 circles. Chill the Tartelettes for approx. 30 minutes
3
Prick the Tartelett bottoms several times with a fork. Place a piece of baking paper on each cake base and add dried peas. Bake in the preheated oven on the lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes, carefully remove the baking paper with the dried peas and bake at the same temperature for another 10 minutes. Allow the tartlets to cool slightly, then remove from the tartlets and allow to cool
4
Mix pudding powder with 60 g sugar. Mix with 6 tablespoons of milk. Put the rest of the milk in a saucepan and bring to the boil. Remove the pot from the stove. Stir in the pudding powder and boil again for about 1 minute, stirring continuously. Spread the pudding in the tartlets, dust with approx. 2 tbsp. icing sugar and chill for approx. 1 hour
5
Pour 1/2 litre of water with lemon juice into a bowl. Wash the pears, remove seeds, cut them into narrow slices and put them into the lemon water. Drain in a sieve. Mix the cake glaze powder with 1 tbsp. sugar in a pot. Stir in grape juice. Bring to the boil and cook for about 1 minute, stirring continuously. Cover the tartlets with pear wedges. Carefully spread the glaze over the top. Whipped cream tastes good with it
6
Waiting time approx. 45 minutes