2020 KEEN HOME COOK FINALIST: SUZANNE ANDEREGG

Pear and mascarpone tartlet with thyme and Zabaglione cream

Ingredients

  • For the base:

  • 37.5g dark chocolate HobNobs

  • 32.5g digestives biscuits

  • 25g almonds

  • 25g hazelnuts

  • 37.5g butter, melted

  • For the pear compote:

  • 1 large pear, peeled and sliced

  • 2 tbsp sugar

  • ¼ tbsp fresh lemon juice

  • ½ tbsp Marsala

  • For the mascarpone filling:

  • 25g mascarpone

  • 25g Greek yoghurt

  • ⅛ tsp vanilla extract (not paste)

  • 18.75g lemon curd

  • Zest of ⅛ lemon

  • For the glazed pears:

  • 2 pears, peeled and sliced thinly

  • 2 tbsp butter

  • ½ small bunch of fresh thyme

  • For the zabaglione cream:

  • 2 egg yolks

  • 37.5g sugar

  • 40ml marsala

  • 56ml whipping cream

  • To serve:

  • 25g almonds

  • 25g hazelnuts

Method

1. Heat an oven to 190°C. Crush the biscuits in a food processor to a fine crumb. Add the nuts and pulse once or twice until they are roughly chopped. Place into a bowl and add the melted butter. Stir everything together until mixed and tip the mixture into a tartlet shell. Press the crumbs firmly into the bottom and sides of the tart shell to make a crust. Bake for 8-10 min until crisp and put aside to cool.

2. Place the extra almonds and hazelnuts to serve on a clean baking sheet and roast in the oven for 7min. Let cool slightly before chopping roughly. Put aside until serving.

3. Make the compote by placing the pears, sugar, 50ml water and lemon juice in a saucepan and heat until bubbling. Reduce the heat, cover, and simmer until the pears are very soft, about 10 minutes. Process the pear mixture in a food processor with the metal blade until very smooth, about 20 seconds. Add ½ tbsp marsala and leave to cool.

 

4. Make the filling by placing all the ingredients into a large bowl and whisking together until blended. 

 

5. Make the glazed pears by placing the pears, butter and thyme in a non-stick frying pan and heating until bubbling. Cook on both sides until caramelised and remove from heat to cool.

 

6. Make the zabaglione cream by whisking the egg yolks, sugar and marsala in a heatproof bowl until fluffy. Heat over a double boiler and whisk until very thick and approx. 74°C. Remove from heat to cool. Whip the cream until soft peaks form. Fold into the cooled zabaglione carefully and refrigerate until serving.

 

7. Remove the crust from the tartlet shells and place a dollop of the compote inside. Add the mascarpone filling on top, spreading evenly to the edges. Place the glazed pears on top and brush the edges of the pastry with the juice.

 

8. Serve the tart with a quenelle of zabaglione cream, some chopped roasted nuts and a sprinkling of fresh thyme.   

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