Tag Archives: dessert

Pear and Almond Cream Tart

Pear and Almond Cream Tart

This tart has clean flavours that are enhanced with the richness of whipped cream, or in our case with the Mocha Cream Pot (find that recipe here.) You can serve it simply as is, for tea, but we chose this delicious recipe to form part of our combination dessert.

It serves 6-8 for tea but we served only very delicate slices with the Mocha Cream Pot, so it could easily serve 8-10 thinner slices.


3 pears (not overly ripe, still firm)

Lemon juice

350 grams shortcrust pastry

1 tablespoon peach brandy or water

4 tablespoons peach preserve, strained

100 grams blanched whole almonds

¼ cup caster sugar

5 tablespoons butter

1 egg, plus 1 egg white

Almond essence

Pre-Preparation (1h20):

Roll out pastry thinly and use it to line a 23cm flan tin. Then chill that pastry case while you make the filling.

Blend the almonds and sugar together, pulsing in a food processor until finely ground – not pasty. Add butter and process the whole mixture until creamy, before adding the egg, extra egg white and a few drops of almond essence. Mix well.

Preheat oven to 190 degrees celcius. Peel the pears, halve them and remove cores. Rub the pears with lemon juice and slice thinly.

Pour the almond filling into the chilled pastry casing and arrange the pear slices decoratively on top of the tart. Pop the tart into the oven and bake for 50-55 minutes or until the filling is set and well browned.

Cool the tart on a wire rack while making the glaze as follows.

Heat the peach brandy (or water) and the preserve in a small saucepan and once warm, brush over the tart to glaze.

Preparation (5 minutes):

Slice and serve and room temperature.

Bon Appetit!

Mocha Cream Pot

Mocha Cream Pot

This rich dessert is perfect on its own or served with tart or biscuits. It is essentially a baked custard and can be served in small portions, like espresso cups. This style of serving goes well with the coffee element of its flavouring.

Recipe serves 8.


1 tablespoon instant coffee powder (please do not use chicory based coffee for this)

2 cups milk

1/3 cup caster sugar

225 grams milk chocolate, chopped

2 teaspoons vanilla essence

2 tablespoons coffee liqueur (optional)

7 egg yolks

Whipped cream to garnish


Preheat oven to 170 degrees celcius and put 8 small ramekins (1/2 cup or 125 ml) or espresso cups in a roasting tin.

In a smallish saucepan, mix together the instant coffee and milk, add the sugar and bring to the boil, stirring constantly, until the sugar and coffee have dissolved.

Remove the pan from the heat and stir in the chopped chocolate until it has all melted and the sauce is smooth and even in colour. Stir in vanilla essence and coffee liqueur.

In a glass bowl, whisk the egg yolks to blend lightly. Then slowly and incrementally add the warm chocolate mixture until well blended (do not add the chocolate too rapidly or the eggs will become scrambled.)

Strain the mixture into a large jug or bowl and divide into the eight ramekin portions. Put the ramekins back into the roasting tin and fill the tin with enough water to surround the ramekins up to halfway up their sides.

Finally, bake for 30-35 minutes until the custard is just set. You can test whether it is set by inserting the tip of a knife and it comes out clean. If custard coats the knife, it is not yet ready.

Once cooked, remove the ramekins from the water in the roasting dish, cover and cool completely.


Decorate with a small blob of whipped cream and serve.

Bon Appetit!

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