Back with another episode of Winter Warmers, Masterchef finalist Jack Lucas is showing you how to make a tasty pear and walnut frangipan tart with a Chantilly cream, perfect for an after dinner treat.
|Ripe pears||3 , peeled, sliced|
|Plain flour||180 Gram|
|Icing sugar||65 Gram|
|Vanilla bean paste||1 Teaspoon|
|Caster sugar||100 Gram|
|Almond essence||2 Teaspoon|
|Ground almonds||110 Gram|
|Flaked almonds||25 Gram|
|Plain flour||25 Gram|
|Toasted walnuts||50 Gram|
|For chantilly cream:|
|Double cream||300 Milliliter|
|Icing sugar||3 Tablespoon|
|Vanilla pod paste/1 vanilla pod||1 Teaspoon|
Preheat the oven to 190°C.
In a food processor, combine flour, butter, vanilla and sugar for the pastry.
Add egg yolk and pulse. Cold water can be added if needed. Make dough as shown in video. Cover with a plastic wrap and pop into refrigerator for 30 minutes.
After 30 minutes, roll out the pastry dough and place into flan tin as shown in the video . Pop into fridge for a while.
For filling, cream together butter and sugar in a mixer. Add eggs, ground almonds, flour, brandy, 3/4th of chopped walnuts (one after other) and mix well.
Transfer the mix prepared over pastry in flan tin and top with pear slices. Sprinkle walnuts and almonds.
Pop into oven and bake for 10-15 minutes. Reduce temperature to 170°C and bake for another 15-20 minutes until golden brown. Dust icing sugar on top if desired.
For Chantilly cream, whisk together icing sugar, cream and vanilla paste.
Serve with Chantilly cream and enjoy!