PEAR & BLOOD ORANGE PAVLOVA TARTLET

cost
difficulty
cold
Recipe
Want a divine tart inspired by the famous Pavlova? Garnish our Délifrance A La Folie! tart shells with blood orange caramel custard cream, pieces of roasted pears and a delicate meringue to delight your customers.
Preparation : 1H
BLOOD ORANGE CARAMEL CUSTARD CREAM
Mix the blood orange purée with the lemon juice, 45g of sugar, and the blood orange zests.
Prepare a dry caramel in a saucepan with 45g of sugar.
Deglaze the caramel with the blood orange, lemon, and sugar mixture.
Add the eggs and the yolks.
Cook for one minute.
Leave to cool.
Add the softened butter.

MERINGUE
Mix the eggs and the sugar.
Heat to 60°C.
Beat the eggs until they form stiff peaks.

ROASTED PEARS
Cut the pairs into cubes of around 1.5 centimetres in diameter.
Place on a baking tray and bake in a very hot oven (245°C) for approximately 8 minutes (until the pears start to become golden brown).
Dressing : 10 min
1. Fill the sweet round tartlets with 22g of the caramel custard cream. 2. Add 22g of diced roasted pears. 3. Pipe the meringue on top with a fluted nozzle. 4. Decorate with diced roasted pears and blood orange zest.