John Myers
Nougat Cream Tart with Spiced Pear
The perfect nougat cream tart with spiced pear recipe with a picture and simple step-by-step instructions.
- 50 g Egg yolk
- 125 g Chicken egg whole egg
- 250 g Dark nougat
- 9 sheet Gelatin
- 2 cl Rum
- 560 g Whipped cream
- 25 ml Baileys
- 25 ml Cognac
- 25 ml Sugar syrup
- 1 capsule Sponge cake dark 2 per ring
- 2 Cans Diced pears
- 2 Pck Icing powder
- Spices as desired
- Line the rings with foil. You can cut a transparent film cover for paper into strips, which you can then wash off after use and use again. The strips should have a height of 5 cm.
- Soak gelatine in cold water. Beat the egg yolks and whole eggs. Liquefy the nougat and stir into the egg foam, dissolve gelatin in warm rum and stir into the nougat cream. Fold in the cream.
- For the potions, stir together Baileys, cognac and sugar syrup. Place a base in the ring, fill the ring halfway with cream, insert another base, soak it. Fill with cream up to 0.5 cm below the edge of the foil and refrigerate.
- Prepare the cake topping according to the instructions on the package, add a little cinnamon, clove powder and vanilla. Drain and dice the pears and pat dry. Put on the tartlets and glaze with cake icing. Chill briefly, then peel off the ring and peel off the foil.
- Garnish according to your mood. For home use, I use toasted, sliced almonds for the edge of the tartlet.
- I make the striped biscuit at work. But I’ll be giving out the recipe soon.
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