Mini Bourdaloue Tarts
By
All my Chefs
Team Editor
Ingredients
(4 people)
Sweet Dough
- 1 egg
- 125 g softened butter
- 250 g flour
- 90 g powdered sugar
- 30 g ground almonds
Almond Cream
- 50 g softened butter
- 100 g powdered sugar
- 100 g ground almonds
- 5 g custard powder
- 1 egg
Poached Pears
Finishing and plating
- Silvered almonds
Instructions
Step 1: Sweet Dough
Combine the softened butter, powdered sugar, ground almonds, and egg. Incorporate the sifted flour. Form the dough into a ball, wrap in plastic wrap, and chill.
Roll out the dough and press into four buttered, 8-cm molds.
Step 2: Almond Cream
In a mixing bowl, combine the softened butter, powdered sugar, and ground almonds. Mix to combine, gradually incorporating the egg and the custard powder.
Step 3: Poached Pears
Peel the pears and poach them in a syrup flavored with vanilla. Drain, halve, the cut into thin slices.
Step 4: Finishing and plating
Place the four prepared molds on the countertop. Using a piping bag, fill with almond cream. Place the sliced pears on top.
Bake for 20 to 25 minutes at 160°C. Allow to cool on a rack.
Sprinkle with slivered almonds and serve.
