BRULEED COFFEE & PEAR TARTBRULEED COFFEE & PEAR TART
SERVES 12SERVES 12
Begin this recipe at least 5 hours ahead. Begin this recipe at least 5 hours ahead.
You will need a kitchen blowtorch.You will need a kitchen blowtorch.
435g frozen sweet shortcrust pastry, 435g frozen sweet shortcrust pastry,
thawed (we used Carême)thawed (we used Carême)
2 beurre bosc pears, peeled, cut into 2 beurre bosc pears, peeled, cut into
5mm slices5mm slices
(^11) // 22 firmly packed cup (125g) brown sugar firmly packed cup (125g) brown sugar
2 tsp finely chopped glace ginger2 tsp finely chopped glace ginger
150ml milk150ml milk
150ml thickened cream150ml thickened cream
1 tbs instant coffee granules1 tbs instant coffee granules
3 eggs, lightly beaten3 eggs, lightly beaten
(^11) // 33 cup (40g) pure icing sugar cup (40g) pure icing sugar
Preheat the oven to 180°C. On a lightly Preheat the oven to 180°C. On a lightly
floured surface, roll out pastry to 5mm floured surface, roll out pastry to 5mm
thick, then drape over a 25cm round, thick, then drape over a 25cm round,
loose-bottomed, fluted tart tin. Gently loose-bottomed, fluted tart tin. Gently
push pastry into fluted edges and trim push pastry into fluted edges and trim
excess. Prick all over with a fork and excess. Prick all over with a fork and
freeze for 30 minutes.freeze for 30 minutes.
Line the pastry case with baking paper Line the pastry case with baking paper
and fill with pastry weights. Bake for and fill with pastry weights. Bake for
15-20 minutes, then carefully remove 15-20 minutes, then carefully remove
weights and paper. Return to oven and weights and paper. Return to oven and
bake for a further 15 minutes or until bake for a further 15 minutes or until
golden. Remove and set aside to cool.golden. Remove and set aside to cool.
Meanwhile, place pear, 50g brown sugar, Meanwhile, place pear, 50g brown sugar,
ginger and 1 tbs water in a saucepan ginger and 1 tbs water in a saucepan
over medium heat and cook, stirring over medium heat and cook, stirring
occasionally, for 5-8 minutes or until pear occasionally, for 5-8 minutes or until pear
is softened and caramelised. Set aside is softened and caramelised. Set aside
for 10 minutes to cool slightly, then spoon for 10 minutes to cool slightly, then spoon
into tart case and spread evenly across into tart case and spread evenly across
base. Place tart case on a baking tray.base. Place tart case on a baking tray.
To make the custard mixture, combine To make the custard mixture, combine
milk, cream and coffee in a saucepan over milk, cream and coffee in a saucepan over
low heat. Slowly bring to just below the low heat. Slowly bring to just below the
boil, then remove from heat. Whisk egg boil, then remove from heat. Whisk egg
and remaining 75g brown sugar in a large and remaining 75g brown sugar in a large
bowl until creamy, then gradually whisk bowl until creamy, then gradually whisk
in hot milk mixture.in hot milk mixture.
Carefully pour egg mixture into tart Carefully pour egg mixture into tart
case. Bake for 25 minutes or until custard case. Bake for 25 minutes or until custard
has just set but still has a slight wobble. Set has just set but still has a slight wobble. Set
aside for 2 hours to cool completely, then aside for 2 hours to cool completely, then
chill for 2 hours or overnight until cold.chill for 2 hours or overnight until cold.
Sift icing sugar over tart, then use Sift icing sugar over tart, then use
a blowtorch to create a crisp brulee a blowtorch to create a crisp brulee
topping. Cut into pieces and serve.topping. Cut into pieces and serve.
MONK’S BREADMONK’S BREAD
SERVES 16SERVES 16
A twist on moreish ‘monkey bread’, A twist on moreish ‘monkey bread’,
this version looks like the frothy top this version looks like the frothy top
of a cappuccino.of a cappuccino.
1 cup (250ml) milk, plus 1 tbs extra1 cup (250ml) milk, plus 1 tbs extra
2 tbs instant coffee granules2 tbs instant coffee granules
320g unsalted butter, chopped, 320g unsalted butter, chopped,
plus extra melted to greaseplus extra melted to grease
7g sachet dried yeast7g sachet dried yeast
175g golden caster sugar175g golden caster sugar
4 cups (600g) strong (baker’s) flour, 4 cups (600g) strong (baker’s) flour,
plus extra to dustplus extra to dust
2 eggs, lightly beaten2 eggs, lightly beaten
75g brown sugar75g brown sugar
1 tbs ground cinnamon1 tbs ground cinnamon
2 tsp vanilla extract2 tsp vanilla extract
(^11) // 33 cup (50g) toasted hazelnuts, cup (50g) toasted hazelnuts,
plus extra to serveplus extra to serve
150g pure icing sugar150g pure icing sugar
Place milk, 1 tbs coffee and 80g butter Place milk, 1 tbs coffee and 80g butter
in a saucepan over low heat and cook, in a saucepan over low heat and cook,
stirring occasionally, until butter has just stirring occasionally, until butter has just
melted. Transfer to a heatproof jug and melted. Transfer to a heatproof jug and
stand for 5 minutes to cool slightly. Add stand for 5 minutes to cool slightly. Add
yeast and 1 tbs caster sugar. Cover and yeast and 1 tbs caster sugar. Cover and
stand for 10 minutes or until frothy.stand for 10 minutes or until frothy.
Combine flour and 1 tsp salt flakes in Combine flour and 1 tsp salt flakes in
a large bowl. Make a well in the centre. a large bowl. Make a well in the centre.
Add egg and yeast mixture. Using a fork, Add egg and yeast mixture. Using a fork,
stir until a smooth, sticky dough.stir until a smooth, sticky dough.
Turn out dough onto a lightly floured Turn out dough onto a lightly floured
surface and knead for 5-8 minutes or surface and knead for 5-8 minutes or
until smooth and elastic. (It should be until smooth and elastic. (It should be
a damp, soft consistency, so resist adding a damp, soft consistency, so resist adding
more flour). Transfer to a large oiled bowl, more flour). Transfer to a large oiled bowl,
cover with a clean tea towel and set aside cover with a clean tea towel and set aside
in a warm place for 90 minutes or until in a warm place for 90 minutes or until
doubled in size.doubled in size.
When dough has risen, turn out onto When dough has risen, turn out onto
a lightly floured surface and knead for a lightly floured surface and knead for
1-2 minutes or until smooth, then divide 1-2 minutes or until smooth, then divide
into 4 equal pieces. Roll each portion into 4 equal pieces. Roll each portion
into a sausage shape, then cut in half. into a sausage shape, then cut in half.
Cut each half into 8 equal pieces and roll Cut each half into 8 equal pieces and roll
each into a ball. Repeat with remaining each into a ball. Repeat with remaining
portions of dough. Combine brown portions of dough. Combine brown
sugar, cinnamon and remaining 155g sugar, cinnamon and remaining 155g
caster sugar in a bowl. Add dough balls caster sugar in a bowl. Add dough balls
and use your hands to toss until coated.and use your hands to toss until coated.
Melt remaining 240g butter in Melt remaining 240g butter in
a saucepan over low heat. Stir through a saucepan over low heat. Stir through
vanilla and remaining 1 tbs coffee.vanilla and remaining 1 tbs coffee.
Grease a 25cm bundt tin with the Grease a 25cm bundt tin with the
melted butter. Pour a few spoonfuls of melted butter. Pour a few spoonfuls of
butter mixture into the prepared tin (just butter mixture into the prepared tin (just
enough to cover the base) and sprinkle enough to cover the base) and sprinkle
with 15g hazelnuts. Add dough balls and with 15g hazelnuts. Add dough balls and
remaining hazelnuts at regular intervals, remaining hazelnuts at regular intervals,
then sprinkle with remaining cinnamon then sprinkle with remaining cinnamon
Bruleed coffee
& pear tart
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