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Pear tart and Tregothnan Earl Grey tea ice cream
Item 1 of 1
The Tregothnan estate in Kent and Cornwall is home to the only tea grown in England. Its Earl Grey blend makes a wonderful smoky, sweet ice cream which gives this pear tart recipe a real difference. Nathan Outlaw does have the advantage of being down the road from the estate, but if you can't get hold of this specific tea, a good Early Grey will work fine.
First published in 2015
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Ingredients
Metric
Imperial
Pear tart
- 2 pears, firm, peeled
- 500ml of water
- 200g of caster sugar
- 50g of root ginger
- 1 pinch of saffron
- 200g of puff pastry
Pear purée
- 200g of pears, peeled
- 25g of unsalted butter
- 25g of caster sugar
- 1 dash of water
Earl Grey ice cream
- 5 eggs
- 80g of caster sugar
- 250ml of double cream
- 250ml of milk
- 40ml of liquid glucose
- 10g of Tregothnan Earl Grey tea leaves
Tea syrup
- 175g of caster sugar
- 150ml of water
- 10g of Tregothnan Earl Grey tea leaves
To plate
- 1 pear
SAVE RECIPE
Equipment
- Ice cream maker
- Blender
Method
1
For the ice cream, separate the eggs and mix the egg yolks and sugar together. Heat the cream, milk and glucose together until boiling
- 5 eggs
- 80g of caster sugar
- 250ml of double cream
- 250ml of milk
- 40ml of liquid glucose
2
Whisk the boiling mixture into the egg yolks and sugar mix, then add the tea
- 10g of Tregothnan Earl Grey tea leaves
3
Cool the mix and leave the tea to infuse for at least 30 minutes. Once infused, strain from the mix and churn in an ice cream maker
4
To make the tea syrup, heat the sugar and 50ml of the water in a saucepan and cook until it forms a caramel. Add 100ml of the water and reduce to a syrup. Infuse the tea in the syrup for 30 minutes, then strain
- 175g of caster sugar
- 150ml of water
- 10g of Tregothnan Earl Grey tea leaves
5
To make the pear tart, bring the water, sugar, ginger and saffron to a simmer and drop in the pears. Cover with a baking parchment circle and cook for about 25 minutes. Allow to cool in the stock syrup
- 500ml of water
- 200g of caster sugar
- 50g of root ginger
- 1 pinch of saffron
- 2 pears, firm, peeled
6
Once the pears are cool, remove the cores and halve
7
Roll out the puff pastry, cut into 4 x 12 1/2mm circles and allow to rest
- 200g of puff pastry
8
Preheat the oven to 200°C/gas mark 6
9
Slice the pear halves very thinly and arrange neatly on top of the pastry circles. Bake for 15 minutes
10
To make the pear purée, heat the pears, sugar, butter and a dash of water in a pan and cook over a medium heat for 15-20 minutes or until the pears are soft
- 200g of pears, peeled
- 25g of unsalted butter
- 25g of caster sugar
- 1 dash of water
11
Transfer to a blender and blend until smooth. Cool and store until required
12
To serve, spoon some purée onto each plate, then peel and chop the pear. Place some pear slices onto the purée then rest a quenelle of ice cream on top. Place a tart onto the plate and spoon over some tea syrup before serving
- 1 pear
First published in 2015
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