Culinary Institute of America

Pear Custard Tartlets

Preparation info
  • Makes

    12

    tartlets
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Pears, fresh, peeled, halved, and cored

Method

  1. Slice each pear half lengthwise into ¼-in/0.6-cm slices, keeping the pear half intact at the stem end. Place a sliced pear half in each of the tartlet shells and fan it slightly. Pour the crème brûlée mixture evenly over the fruit.
  2. Bake at 325°F/163°C until the custard is set,