For approx. 4 people
Liquorice tart with pears
Ingredients shortcrust pastry
250g flour
125g cold butter
1 egg
50g sugar
1 pinch of salt
1 sachet of baking powder
max. 5cl cold water
Cream ingredients
100 ml cream
100 ml mascarpone
3 eggs
25g SALMIX® Salmiak powder "Sweet"
1 vanilla pod
3 tbsp sugar
Ingredients topping
800g ripe pears
Icing sugar
Preparation
For the shortcrust pastry: knead the flour, butter, egg, sugar, salt, baking powder and only as much water as necessary with your fingertips. Wrap the dough in cling film and chill in the fridge for an hour.
For the cream: mix the cream, mascarpone with the eggs, sugar, vanilla pod pulp and SALMIX® Salmiak powder "Sweet" to make a cream. Peel the pears and cut into thin slices.
Pour the pastry into a greased springform or tart tin. Cover the base with the pear slices. Pour the cream on top and bake in the preheated oven. Bake the tart at 180°C for approx. 50 mins. Leave to cool and decorate with icing sugar.
VERY TASTY BON APPETIT.