Elegant Valentine Dessert - Heart Shaped almond and pear tart
This elegant valentine dessert is such a lovely option if you’re looking for a two-person dessert! It’s a mini almond and pear tart that I’ve made in a heart shaped tart tin* to give it a little extra festiveness! It’s the best valentines' dessert for when you’re looking for something a little special!For this recipe I've included a very simple poached pear recipe, but if you want a more detailed recipe (and description of the poaching process) you can also use this poached pear recipe from Thriving with Less. Alternatively, for a super simple dessert, you can use tinned pears instead!
Equipment
- 2 Mini heart shaped tart tins
Ingredients
Pastry
- 30 g butter
- 1 tsp oil
- 1 tbsp water
- 1 tsp sugar
- Pinch salt
- 55 g flour
Almond Filling
- - 1 egg yolk
- 25 g sugar
- pinch salt
- 25 g almond
- 25 g butter
- 1/2 tsp vanilla
- 1 tsp rum or amaro almond liquor
Poached Pears (Or use tinned pears)
- 300 ml water
- 100 g sugar
- 1/2 tsp vanilla
- Tbsp rum
- Cinnamon stick
- 1/2 Pear Or poach the whole pear and keep the leftovers for other uses!
Instructions
- Preheat your oven to 400°F
Make the Pastry
- Combine the butter, sugar, water, oil and salt in an oven safe bowl like a pyrex and place in the oven for 10 minutes or until fully melted and just starting to brown on the edges.
- Once the butter mixture is ready pour in the flour and stir quickly until it forms a dough. Let the dough cool slightly before pressing it into two heart shaped tart tins. Depending on the size of your tins you may have a bit of left over pastry!
- Bake your pastry cases for 10 minutes, or until golden, and then set aside to cool.
- Reduce the oven temperature to 375°F.
Poach the Pears (if poaching yourself)
- To start combine all of the poaching ingredients except the pear in a small saucepan and simmer on medium low until the sugar has dissolved.
- Peel the pear, slice in half and remove the core. Place the pears in the poaching liquid and simmer for 10 minutes covered before flipping them and simmering for another 10 minutes covered or until tender but still holding their shape.
Make the Almond Cream
- Cream together the butter, sugar and salt. Add the egg yolk, vanilla and alcohol and mix to combine. Finally stir in the almond flour and mix until smooth.
Assemble your tarts
- Fill the pastry shells with a couple spoons of almond and spread out. The tart should be about 3/4 full
- Thinly slice the poached pears and arrange on top of the almond cream. Depending on the size of your tarts, you'll probably only use a little less than half a pear. Left over pear is great as a dessert served with ice cream and chocolate sauce!
- Bake the tarts at 375°F for 18-20 minutes, or until the almond filling is set and lightly golden.
- If you’d like to glaze the tarts simply boil down the remaining poaching liquid until it’s about the consistency of honey and then brush it over the warm tarts.