Pear Tart with Wine
Ingredients
Part Base
Part Montagem
Process
01. Using a rolling pin, roll out the sweet tart dough to a thickness of 3 to 4 mm.
02. Line tart pans (18 cm in diameter x 2 cm in height) with the dough.
03. Bake at 190°C for approximately 15 minutes in a deck oven and let cool.
01. Spread a thin layer of crème légère over the tart base.
02. Cut the sponge cake into discs (5 mm thick) with a diameter smaller than that of the tart (for 18 cm pans, the disc should be 15 cm in diameter).
03. Place a soaked sponge cake disc (with soaking syrup) over the cream.
04. Fill the height of the tart with the crème légère, leveling it with a spatula.
05. Cut the pears into longitudinal slices (approximately 5 mm thick) and arrange over the cream.
06. Brush the glaze over the tart for shine and garnish with crushed nuts.
Yield
2 Units of 625 g
Equipment
Oven , Rolling Pin , Spatula , Scale , Knife , Brush , Tart Pan
Suggested shelf life
48
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 163 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 9.0 | % VD (*) |
| Aç adicionados (g) | 9.0 | % VD (*) |
| Proteínas (g) | 1.8 | % VD (*) |
| Gorduras totais (g) | 5.1 | % VD (*) |
| Gorduras saturadas (g) | 2.7 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 52 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Pear Tart with Wine
Ingredients
Part Base
Part Montagem
How to make it
BASE
01. Using a rolling pin, roll out the sweet tart dough to a thickness of 3 to 4 mm.
02. Line tart pans (18 cm in diameter x 2 cm in height) with the dough.
03. Bake at 190°C for approximately 15 minutes in a deck oven and let cool.
01. Spread a thin layer of crème légère over the tart base.
02. Cut the sponge cake into discs (5 mm thick) with a diameter smaller than that of the tart (for 18 cm pans, the disc should be 15 cm in diameter).
03. Place a soaked sponge cake disc (with soaking syrup) over the cream.
04. Fill the height of the tart with the crème légère, leveling it with a spatula.
05. Cut the pears into longitudinal slices (approximately 5 mm thick) and arrange over the cream.
06. Brush the glaze over the tart for shine and garnish with crushed nuts.
Tips
Yield
2 Units of 625 g
Equipment
Oven , Rolling Pin , Spatula , Scale , Knife , Brush , Tart Pan
Suggested shelf life
48 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 163 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 9.0 | % VD (*) |
| Aç adicionados (g) | 9.0 | % VD (*) |
| Proteínas (g) | 1.8 | % VD (*) |
| Gorduras totais (g) | 5.1 | % VD (*) |
| Gorduras saturadas (g) | 2.7 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 52 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.