Shortbread tartlet with custard and flamed pear

Ingredients

4 ready to fill butter shortbread tartlets with straight edges

250 ml milk

25 g fine sugar

20 g vanilla powder 

1 pear

1 tablespoon fine sugar

1 knob butter

1 bottle speculoos crumble, ready to garnish

2 tablespoons William pear liqueur

To prepare the cake:

Heat the milk and fine sugar.

Take a little of the milk and stir in the vanilla powder.

Pour the diluted vanilla powder into the milk and bring to the boil while stirring.

Remove from the heat and pour into a bowl or soup plate. Strain and chill in the fridge.

Cut the pear into small pieces.

Heat a knob of butter with a spoonful of fine sugar.

Add the diced pears and cook for 2 minutes.

Flambé with the williams pear liqueur and cook for a further 2 minutes.

Leave to cool.

Blend the vanilla cream to loosen it, then pipe into a piping bag.

Place pieces of pear in the base of each shortbread tartlet, then pipe with the vanilla cream.

Sprinkle with the speculoos crumble.

Refrigerate until ready to serve.

Our recommendation:

The ready-to-fill shortbread tarts can be placed in the oven for a few minutes before being filled. They will regain their buttery flavour and crispness.