CREATIVE

TART WITH CHEESE CREAM AND PEAR JELLY

MEDIUM | 45 minutes

Ingredients

4 people
  • Ready shortcrust pastry 400 g
  • Milk 200 ml
  • Cream 100 ml
  • Vanilla bean 1
  • Egg yolks 3
  • Brown sugar 40 g
  • 00 flour 30g
  • Lactose-free Brigante 80 g
  • Coscia pears 600 g
  • Sprigs of helichrysum 6
  • Isinglass 20 g
  • Small bunch of mint 1

Method

The base of the cheese tart

1

Roll out the shortcrust pastry to a thickness of 3 mm, cut 4 disks and bake them in the oven at 170° C for 20 minutes, when cooked, let them cool out of the oven.

The cheese cream

1

Mix the egg yolks with sugar in a bowl.

2

Boil milk with vanilla, add the egg yolks already mixed with sugar, flour and Lactose-free Brigante.

3

Cook for 6/7 minutes and let cool.

4

Whip the cream and add it to the previous mixture, mixing from bottom to top.

The jelly

1

Put the isinglass gelatine sheets in cold water for 5 minutes, then squeeze them and melt them in hot water.

2

Blend the peeled pears with sprigs of helichrysum, filter and add the softened and melted isinglass.

3

Pour into a plate and let solidify in the refrigerator.

Compose salty cheese tart

1

Take the already cooled shortcrust pastry disks.

2

Put the cheese mixture in a pastry bag with a smooth 10 mm nozzle and shape small tufts over the entire surface of the disks.

3

Complete with the diced gelatine, mint leaves and serve.

RECIPE BY: Luisa Bayre and her staff

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