Pear tiramisu tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring 750 ml water, 125 g sugar, cinnamon, cloves, lemon juice and zest to the boil in a large pot. Cut the vanilla pod lengthwise, scrape the pulp into the stock, add the pod and bring to the boil. Peel and halve the pears and cut out the core. Put the pears into the hot stock, cover and steam over medium heat for 8-10 minutes. Let the pears cool down for 3-4 hours

2. 2

   Cream the fat, 100 g sugar, 1 packet of vanillin sugar and salt. Stir in the eggs one by one. Mix flour and baking powder, add together with 3 tablespoons of cream and stir briefly. Fill the dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Spread 40 g Amarettini on the dough, pressing them in slightly. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes. Let it cool down on a cake rack

3. 3

   Soak gelatine in cold water. Remove the base from the mould and place on a cake plate. Place the cake ring around the base, sprinkle the base with liqueur. Lift the pears out of the stock and drain well. Whip 500 g cream until stiff and put it in a cool place. Mix mascarpone with 100 g sugar, 2 packets of vanilla sugar and espresso powder briefly. Squeeze out the gelatine, dissolve and mix with 1-2 tbsp. mascarpone cream, stir into the remaining mascarpone cream. Fold in 2 portions of cream

4. 4

   Spread approx. 1/4 of the cream on the base, cover with pear halves. Spread the rest of the cream over it and spread it out slightly wavy with the back of a spoon. Chill the cake for at least 4 hours, preferably overnight. Finely crush the remaining Amarettini in a freezer bag with a pastry roll. Sprinkle the cake with it

5. 5

   waiting time approx. 8 hours

Nutrition Facts

KCAL
450 kcal

CARBS
33 g

FATS
32 g

PROTEINS
5 g