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Pear tart with hazelnut frangipane and cardamom Chantilly
FOOD AND STYLE18Ingredients
60Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 pastry dough (recipe, & homemade sweet tart crust)
- 2/3 cup heavy cream
- 2 Tbsp. organic sugar
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. ground cardamom
- 3 oz. toasted hazelnuts (3/4 cup, see cook’s note 2)
- 1/3 cup organic sugar
- 3 Tbsp. unsalted butter (– at room temperature)
- 2 Tbsp. Poire William (or grappa)
- 1 large egg (extra, – at room temperature)
- 2 bartlett pears (medium, ripe)
- 2 Tbsp. unsalted butter (1 oz, 30 g – cold)
- 1 Tbsp. Poire William (or grappa)
- 1 Tbsp. lemon juice
- 2 Tbsp. organic sugar
- tart (rectangular, pan with removable bottom, 14″ x 4″ x 1″ – lightly buttered)
- powdered sugar (as garnish, optional)
- mint (or lemon balm sprigs as garnish, optional)
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