Cakes & Patisserie

Tart with Spiced Caramel and Jasmine Pears


There are desserts which simply look gorgeous and we want to taste them right away, tarts are usually every one’s favourite and if the dessert is gorgeous looking & incredibly delicious then it leaves us craving for more & more.

One of the best pastry chefs, Master Chef Elena Krasnova has shared a wonderful dessert recipe. Tart with spiced caramel & Jasmine Pears, wow simply sounds yum and it is actually delicious too. If you follow the instructions, then you can also prepare this great dessert at home & treat your family. So try this!

Step-by-Step Easy & Quick Recipe –

Prep Time                   Total Time                           Yields

12 hours 45 mins           12 hours 45 mins            4 Serving


Breton Shortbread

Unsalted Butter                                  170g

Caster Sugar                                       150g

Egg Yolks                                             70g

Salt                                                      4g

Plain Flour                                           230g

Baking Powder                                    22g

Cocoa Butter

  • Mix the butter and caster sugar in an electric mixer with a paddle attachment.
  • Add the egg yolks, salt and then finally the flour and baking powder.
  • Mix until the dough just comes together – do not over mix.
  • Press the dough in a flat square, wrap and chill for an hour before rolling out. Lightly dust the bench with flour and roll out the pastry to a 10mm thickness.
  • Cut with an 8 cm cutter ring.
  • Place the pastry on a perforated tray lined with a Silpain mat. Bake inside the tart rings at 170°C for approximately 15 minutes or until golden brown.
  • Dust with cocoa butter to ensure the pastry stays crunchy and run a knife around the edge of the ring while it is still hot to remove it.

Salted Caramel

Whipping cream                                140g

Vanilla Bean

Star Anise

Pinch of Sea Salt

Sugar                                                  150g

Glucose                                              60g

Unsalted butter                                  80g

  • Boil the cream with the cut and scraped vanilla bean, star anise and sea salt.
  • Dry caramelise the sugar by placing it in a saucepan on a medium heat, stirring it slowly as it melts and caramelises.
  • Pour the boiled cream over the caramel and remove it from the heat.
  • Remove the star anise then add in the glucose and butter and whisk to combine.
  • Place the caramel in a bowl with plastic wrap touching the surface.

Pears in Jasmine Syrup

Make the syrup a day in advance

Water                                      500g

Sugar                                       250g

Jasmine tea                            10g

Vanilla pod

Star anise

  • Bring to a boil all ingredients and put aside for one night covered with plastic wrap.

Pears deseeded/ catted in cubes                   500g

Sugar                                                               20g

Pectin                                                              7g

Sugar                                                               10g

Lemon juice                                                    15g

Liquor of pears 30%                                        50g

  • Caramelise sugar in the saucepan and add cubes of pears. Cook for 15 min on a medium heat.
  • Strain for 10 min and place in the jasmine syrup. Leave for 12 hours.
  • Strain again and put in the saucepan. Heat with the mix of pectin and sugar. Remove from the heat and add lemon juice and liquor.
  • Mold right away in the silicone molds demi spheres.
  • Freeze over night.
  • Unmold and glaze right away with apricot neutral glaze.

Whipped cream with white chocolate

Whipping cream                                             200g

White chocolate                                             75g

  • Boil cream and poor over white chocolate. Mix and cool down till 5C. Whip in the mixer till medium pick.

Instructions for Assembly:

  • Pipe the small amount of caramel in the middle of Breton tarts.
  • Place the glazed pear domes on top.
  • Put the whipping cream with white chocolate in the piping bag with tip St. Honoré and pipe petals around the dome

Note: Enjoy this wonderful & extremely delicious tart dessert at home. Bon Apatite!

Happy Baking!

Picture & recipe courtesy: Pastry Chef Elena Krasnova

Feb 22 2016_Elena-Krasnova_0112

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