PEAR & BLOOD ORANGE PAVLOVA TARTLET
Cost
Difficulty
Range DÉLIFRANCE A LA FOLIE
Main ingredient Pears

Ingredients

FOR 15 PORTIONS

BLOOD ORANGE CARAMEL CUSTARD CREAM
- Blood orange purée
: 60g
- Lemon juice : 5g
- 1 blood orange zest
- Sugar for the caramel : 45g
- Sugar : 45g
- Eggs : 70g
- Yolks : 20g
- Butter (or semi-salted butter) : 75g

Mix the blood orange purée with the lemon juice, 45g of sugar, and the blood orange zests.
Prepare a dry caramel in a saucepan with 45g of sugar.
Deglaze the caramel with the blood orange, lemon, and sugar mixture.
Add the eggs and the yolks.
Cook for one minute.
Leave to cool.
Add the softened butter.

MERINGUE
- Egg whites
: 75g
- Sugar : 150g

Mix the eggs and the sugar.
Heat to 60°C.
Beat the eggs until they form stiff peaks.

ROASTED PEARS
- Whole pears
: 4

Cut the pairs into cubes of around 1.5 centimetres in diameter.
Place on a baking tray and bake in a very hot oven (245°C) for approximately 8 minutes (until the pears start to become golden brown).


Method

  • ASSEMBLY
    - Ø76mm Délifrance A La Folie! sweet round tartlets: 15;
    - Blood orange caramel custard cream: 330g;
    - Roasted pears: 480g;
    - Meringue: 225g;

    Fill the sweet round tartlets with 22g of the caramel custard cream.
    Add 22g of diced roasted pears.
    Pipe the meringue on top with a fluted nozzle.
    Decorate with diced roasted pears and blood orange zest.

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