Lola and Finn's Mum

Lola and Finn's Mum

Friday, 1 February 2013

Not a looker, but tastes pretty good! Pear and Nutella Tart (or Tarte Poire et Nutella)

Why the French in the title? Am I showing off? Yes No, it's because I have been mooching through the Marmiton website again for reasons such as practising my French and looking for inspiration for a store cupboard pudding, and this is pretty store cupboard to be fair. And it's also really tasty, despite it's what I will describe as 'piebald' appearance, reminiscent of the gypsy cobs of my youth and my history, for part of my ancestry is a little exotic and there is a wanderlust which I cannot deny. Where was I? Oh yes. Piebald. I think that it will be some complicated chemical reaction which I don't understand between custard and Nutella which means that the filling looks blotchy but as I like custard and I like Nutella I really couldn't care less. It tastes lovely. But then I defy anything to taste awful if it has Nutella in it. I mean, how is that even possible?
This pudding is very easy to knock up if you have some ready made pastry, which I did because of my pastry 'stash' in the freezer. I used French pate brisee for this tart and it worked wonderfully well. And as for the Nutella, well at least this time I had an excuse to eat a spoonful or two of it because of the premise that I was baking with it, rather than my being stood with the cupboard open, tablespoon teaspoon in hand, surreptitiously getting a Nutella fix. Result!
My spoonful! And it was enjoyed!
Pear and Nutella Tart, translated and adapted from Tarte Poire et Nutella, from the Marmiton website
A roll of shortcrust/sweet pastry (shop bought)
2 - 3 tbsp Nutella
Large tin of pears (You might have a couple over)
2 tbsp caster sugar (or to taste)
2 eggs
A glass of milk (I used about 200ml)
plus extra granulated sugar for sprinkling after baking.
Place the pastry into a loose bottomed tart tin (I used a 20cm/8" approx one).

Spread a layer of Nutella on the pastry.

Cut the pears into pieces, put them on the Nutella. (Mine were halves, so I left them as they were).

Beat the two eggs, and milk together. Add a little of the sugar to taste if you like.
Put the mixture around the pears (they should not be completely covered).

Bake at 180 ° C about 1/2 hour, or until the custard has set.

A little before removing the tart from the oven, sprinkle with sugar.

1 comment:

  1. Nutella!!!! The magic word that makes the world better, i don't know about the look, but i'm sure the taste is fantastic :)


Thank you for taking the time to drop by!


Related Posts Plugin for WordPress, Blogger...