Freshly Blogged Challenge. Week 5

Amarula Praline tart with caramelised pear & chocolate ripple icecream.
Vote here.

Yippeee! A dessert! a welcome oasis in a desert of savoury meals.
I found week 4 the most challenging so far, so a break from the savoury was great.
My husband was over the moon (this is his particular area of expertise, especially icecream) at the chance of savouring and tasting many different recipes using the 5 ingredients:
Amarula, PnP cream crackers, 4 pears, 100g PnP skinned almonds, 80g dark chocolate.
We could leave out 1 ingredient (I didn't), add 1 (I added condensed milk) and had to include a custard base recipe (the icecream).

However in the end after playing with many ideas, I only made this tart twice, spending about 2 days cooking and perfecting the recipe to get the measurements right.

This tart can be made in 2 different ways with (pretty much) the same ingredients.
Either bake it for a warm tart, or don't bake it for a cold fridge tart.
For the fridge tart variation, bake the biscuit crust for 10-15 minutes, omit the eggs, add only 100ml milk to the caramel, and layer as normal, leaving to set in the fridge overnight. 

This is a rather long recipe with many steps, so feel free not to make the praline, or the icecream or sauce and serve as is.

Last but not least:
Start the night before, as the icecream and tart need to set, and choose ripe pears to prevent a grainy icecream. 
Serve with lashings more sauce or Amarula (or both!)

Icecream
For the Amarula Ripple sauce
40g butter
40g brown sugar
75ml full cream milk
1Tbsp Icing sugar
60ml and 1 Tbsp Amarula
50g dark chocolate, chopped
For the Icecream 
500g (4 small) just ripe pears, peeled
10g butter
80g sugar
3 egg yolks
375ml full cream milk

For the Praline
100g sugar
100g skinned almonds
50ml Amarula

For the caramel centre
180g butter
180g brown sugar
200ml full cream milk
385g (1 tin) condensed milk
2 eggs

For the Base
130g PnP cream crackers, crushed
55g butter, melted
1 egg white, beaten

*Start with the ripple*
Melt butter and sugar for the ripple in a pot.
When sugar is dissolved add milk and boil. Set aside.
*Cook the pears and leave to freeze overnight *
Core and roughly chop pears to 1cm dice.
Heat a pan with the 10g butter and add pears.
Cook for 10 minutes until tender and golden. Add 1 Tbsp of the ripple caramel and toss.
Remove from heat, cool and place in freezer until solid - freezer dependant, might need to be overnight.
Return the ripple sauce to the stove, add the icing sugar and 60ml Amarula.
Boil for 2 minutes.
Remove from heat, add the chopped chocolate and stir well. Add the Tbsp Amarula and leave to cool.
*make the custard*
Beat egg yolks and sugar until light and fluffy.
Scald milk and slowly add to eggs.
Cook on a medium heat until the custard coats the back of a spoon (85°C)
Leave to cool. 
*Make the icecream*
When the pears are frozen solid, blend with the custard until it becomes fine slush. 
Pour half into a 2L icecream container. Pour over a third of the ripple sauce. Swirl with a spoon.
Repeat with remainder of pear icecream and a third of ripple sauce.
Re-freeze until solid enough to scoop - freezer dependant - about 4 hours.

For the praline
Toast the almonds in a pan until light brown.
Heat the sugar in a pot until liquid and golden brown.
Heat the nuts and add. They will start to pop.
Pour onto a well greased tray to cool.
Grind the praline until fine and then add the amarula to make a paste.

For the caramel centre:
Melt butter and sugar until syrupy and sugar is almost completely dissolved.
Add the condensed milk and cook over a low heat for 20 minutes, until sandy brown. Stir continuously.
Remove from heat and whisk in milk.
Leave to cool, and mix in eggs.


For the Base:
Preheat the oven to 190°C.
Crush the biscuits until fine.
Add melted butter and egg white and mix well.
Press firmly into a 22 - 24cm dish.
Bake for 5 minutes and leave to cool.

To make the tart:
Turn oven to 170°C
Warm praline in the microwave for a few seconds. so that is it spreadable.
Pour and gently spread the praline onto bottom of baked crust.
Pour caramel on top and bake for 30-35 minutes, until set, but slightly wobbly in the centre.
Leave to cool.
Cut slices and serve with the icecream and drizzle with more Amarula ripple sauce.

4 comments:

  1. I love this blog, and this recipe is the fashizzy Nizzy

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  2. If were not married already I would ask for your hand LOL... The man would lurve this but I fear I might have drank the Amarula already, Will have to sneak in a another bottle for his dessert ;-o

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