Put the pie back in oven and allow to bake for 20 - 25 minutes or until the pears are lightly caramelised and crispy on top.You may want to dilute the jam with a little water first if it is too thick. Brush the pears with a little strawberry jam.Arrange the pears on top and lightly press them into the custard.The thicker the custard is, the firmer the resulting texture of the pie will be.It should not be a runny custard but rather thick. It will take about 7 - 10 minutes for the custard to reach the desired consistency.You may lower the heat if the mixture is becoming lumpy and mix it more vigorously. The mixture will thicken considerably very quickly.Add this mixture to the coconut milk while stirring constantly.In a small jug or cup, mix the cornstarch with 150 ml water.Place coconut milk in a saucepan on medium heat.Place the pie crust in the oven and bake for 10 minutes only.Then slice the pears across but do not disturb the slices. Peel the pears then rub them with the lemon.Preheat the oven at 180 degrees Celsius (350 degrees Fahrenheit).Use a pastry cutter or fork to cut the butter & shortening into the dry ingredients until you have a crumbly dough. Gently roll the pastry onto the rolling pin, transfer to the tart dish and shape the pastry along the sides of the tin. Dust a clean surface with flour and roll out the pastry to approx. Then, add the cubed vegan butter and vegan shortening to the bowl. Grease a 24cm loose bottom tart tin and line the base with a round of parchment paper. Watch the recipe video and see the procedures in action. First, add the flour, sugar, and salt to a large mixing bowl and sift together. It’s light and flaky and much easier to handle than when using vegan butter. With just the right hint of tartness from the lemon and strawberry, this pie is certainly no sloth when it comes to fresh fruity and floral notes - quite delightful to think what putting together some simple ingredients can produce.Īs for the crust, I’ve used my oil-based pie crust recipe, which is my go-to recipe for whenever I need shortcrust pastry in a recipe. Bartlett, Anjou, Conference or Bosc varieties are certainly good to use too though.Įnhancing without overwhelming the delicate taste, texture and aroma of the coconut-vanilla custard, these sweet Abate Fetel pears imparts additional flavour and another layer of juicy custardy texture. They are a little pricier than other pears but so worth it. The texture is firm yet smooth - just heavenly when baked. My choice of pear this time is the Abate Fetel variety which has a rich sweetness with an aromatic honey note. With my weakness for extrinsic combinations, I decided to gratify the vanilla coconut-milk-based custard with a topping of fresh pears rubbed with a slice of lemon then brushed with a lush coating of tangy strawberry jam.
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