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GSABO - S2- Ep3 - Recipes

Cardamom & Port Pear Tart with Almond Cream

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Pastry:

  • 500g cake flour
  • 200g icing sugar
  • 250g butter, chilled, cubed
  • 4 egg yolks, XL
  • 4 tbsp water
  • 4tsp cinnamon
  • 2 pinches salt

Poached pears in port:

  • 1kg pears, cored, peeled, halved
  • 300ml port
  • 200g sugar
  • 2-3 slices ginger, fresh, peeled
  • 1 stick cinnamon
  • 6 peppercorns, white
  • 3 cloves
  • 1/2 tsp corn flour (if necessary)

Almond cream:

  • 135g butter, softened
  • 165g icing sugar
  • 10g corn flour
  • 165g almonds, ground
  • 2 eggs, XL
  • 1 tbsp port
  • 200ml creme fraiche
  • 3 tsp cardamom

Almond praline:

  • 1 cup almonds, whole, blanched
  • 1/2 cup sugar
  • 1/3 cup water

Pear wafers:

  • 2 cups sugar, white
  • 2 pears, thinly sliced
  • 1 tbsp castor sugar
  • 1 tbsp port
  • 1 cup whipped cream

Preparation method

Pastry:

  • Sieve flour, salt, cinnamon and icing sugar into a bowl
  • Rub the butter into the flour until it resembles bread crumbs
  • Add the egg yolks and slowly add the water. Mix until dough comes together
  • Wrap in plastic wrap and refrigerate for at least 1hour before use
  • Roll the pastry on a lightly floured surface and line a 30cm tart tin. Trim the edges
  • Preheat oven 180 C
  • Prick base with fork and refrigerate for 5 minutes
  • Blind bake for 15 minutes

Poached pears in port:

  • Place the port, sugar, spices and pears into saucepan
  • Simmer over medium heat for about 20 minutes. Pears should still be firm but not hard
  • Remove the pears from the saucepan and drain, retaining 1 cup of liquid
  • Reduce approximately 1 cup of poaching liquid to make a thick glaze
  • If too runny, add ½ tsp corn flour and boil to thicken
  • Use glaze on baked tart

Almond cream:

  • Cream the butter
  • Combine the icing sugar, corn flour, cardamom and ground almonds in another bowl
  • Sift into the softened butter and mix well
  • Add one egg at a time, mixing well after each one
  • Add port, then crème fraiche. Mix until perfectly smooth. Do not over mix
  • Cover with cling wrap and refrigerate
  • Spread the almond cream evenly into the pastry case
  • Arrange the strained pears on top, core side down
  • Bake 180 C for 30 minutes or until golden brown at the top
  • Allow the tart to cool to lukewarm, then remove from the ring tin and place on a rack
  • Glaze with the port syrup

Almond praline:

  • Bring sugar and water to the boil and simmer until golden in colour
  • Add the almonds and then pour the mixture onto waxed baking paper
  • Allow to cool, then break up and blitz in a food processor
  • Spread powdered praline inside a cookie cutter on a lined baking sheet
  • Bake the circular praline disks for 3-5 minutes at 110 C
  • Cool over a rolling pin

Pear wafers:

  • Preheat oven to 160 C
  • Press the pear slices into the sugar on both sides
  • Bake on a lined baking tray for 15 minutes
  • Turn over and bake on the other side for 15 minutes
  • Cool on a wire rack until crisp
  • Decorate the tart with praline disks and pear wafers
  • Whip the cream with 1 tbsp port and serve on the side