Thursday, October 30, 2014

From the Kitchen of the Royal Patisseur of Chimeron

From the Kitchen of the Royal Patisseur of Chimeron 

(ie, Raynor's Winning Chocolate Pear Tart recipe!)

  • 1c steel-cut oats
  • 1/4 stick butter, softened
  • 2 tbsp brown sugar
  • 1 tsp salt 
  • Shaved or grated chocolate
  • Liquid caramel topping
  • 3 oz dried pears, cut into strips
  • 12 oz pear nectar
  • 3 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4c Fireball whiskey
  • 8 mini graham cracker crusts
  • Preheat oven to 350 degrees.
  • For the topping: mix together the oats, sugar, and salt. Cut in softened butter until ingredients are well-mixed and slightly crumbly. Set aside.
  • For the filling: place dried pears and pear nectar into a large pot; bring to a boil, then reduce heat to a simmer. Stir in the sugar, cinnamon, nutmeg, and whiskey. 
  • Simmer the filling mixture until reduced, stirring every few minutes. Once reduced, pour into each tart shell. Sprinkle topping mixture over each tart, and bake for 15 minutes. 
  • Remove tarts from over. Sprinkle with shaved or grated chocolate while still hot. Once cool, drizzle lightly with caramel topping. 
  • Serve and enjoy!

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