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Chai and Caramel Pear Tart

June 18, 2013 by Sophia 18 Comments

Pear Tart

Are you a coffee drinker? I’m not I can’t stand the stuff. Coffee has the most amazing aroma though it really is quite deceiving, it smells so sweet and caramelised yet tastes so incredibly bitter. If I do drink it I have to add in piles of sugar and I prefer to use my sugar intake a little more wisely on something I enjoy eating….. such as cake!!! More than a few years ago I was with someone who ordered a chai tea. I remember smelling it thinking wow that smells amazing with all the Indian spices and to my surprise tasted equally as good, so from then on in I have been a chai convert, swapping my hot chocolates to a Chai tea. Sometimes though it is a bit of a hit and miss with chai as there are different forms of the tea, you can get syrups and powders, but my favourite would have to be the actual tea spices, when they are infused into the milk and some honey added. Yum its like a warm comfort drink, perfect for the winter. I have wanted to use it in my baking for ages as I see all these wonderful chai recipes on other sites so finally decided to give it a whirl in this next tart I came up with.
If you don’t feel like making the tart, as it does require a bit of time, the poached pears are amazing on there own or would be perfect with some creamed rice:)

Chai and Pear Caramel Tart
 
Pastry
150g butter
1 1/2 cups plain flour
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
1 tablespoon water 
 
Pears
5 small pears  (all the same size)
3 cups water
1/2 cup white sugar
2 tablespoons chai tea (I used T2)
 
Caramel
50g butter
390g sweetened condensed milk
1 1/2 tbsp golden syrup 
 
Topping
1/2 cup thickened cream
50g butter
1/2 cup brown sugar
1 tablespoon golden syrup
Bouquet garni of chai*
1 cup plain flour
1 egg
 
pre heat oven to 170C
 
To make the pastry, place the butter, flour, sugar, cinnamon and nutmeg into a food processor and pulse until fine breadcrumbs form. Then add the egg and water, pulse until a dough starts to form. Turn onto a floured surface and knead gently until smooth. Place in cling wrap and put in the refrigerator for 30mins (now is the ideal time to start the pears). Remove from the fridge and roll out until about 2mm thick, turn into a 25cm lined round tin and blind bake for 10 mins. Remove the beans and bake for another 10mins. set aside
 
Peel the pears and then place into a saucepan with the water, sugar and chai. Let this simmer for about 30minutes on a medium heat or until the pears are soft. Remove from the heat and set aside. 
 
To make the caramel place the butter, condensed milk and golden syrup into a saucepan, and on a medium heat boil until the mixture becomes golden brown. Make sure you constantly stir otherwise it will stick to the bottom and burn.
 
To make the topping, Place the cream, butter, sugar, golden syrup and the bouquet of chai into a saucepan and slowly simmer until the ingredients combine, and the chai infuses into the mixture. Remove from the heat and remove the bouquet. Stir in the flour and the egg until well combined.
 
To assemble, pour the caramel into the tart case, then place the pears in so they are evenly spaced. Pour in the topping and bake for 45 mins or until cooked.

*chai tea wrapped in muslin and tied with string, you could also use two chai teabags.

Pear and Chai Tart

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Filed Under: Caramel, Pear, Recipe, Sweet, Tart, Uncategorized

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Comments

  1. Elen Smirnova says

    June 18, 2013 at 7:10 am

    I like the slit of this tart! Every layer has its own place, so neatly! I’ll definitelly prepare it!

    Reply
    • Sophia Purvis says

      June 18, 2013 at 7:42 am

      Thanks Elen, let me know if you make it, it does take awhile as there are four different parts to prepare but worth it.
      Sophia

      Reply
  2. Mr. & Mrs. P says

    June 18, 2013 at 7:56 pm

    Wow… This so luscious and decadent!!! This is a dessert that impresses!!!

    Reply
    • Sophia Purvis says

      June 19, 2013 at 7:29 am

      Thanks Mr and Mrs P, yeah its one of those desserts that you have to feel like making.

      Reply
  3. Monica Cheng says

    June 19, 2013 at 4:09 am

    Yum! I totally agree with you on the note about coffee. I love the aroma, especially the vanilla hazelnut coffee from Einsteins Bagels. But the taste is so bitter! How can a drink be so deceiving? Haha, anyway, this tart looks like the perfect alternative. Love it (:

    Reply
    • Sophia Purvis says

      June 19, 2013 at 7:31 am

      Hi Monica,
      I wish it tastes like it smelled I would be a convert if it did, there is and idea for a drinks company. Hope your well.

      Reply
  4. Lindsey @ American Heritage Cooking says

    June 20, 2013 at 3:14 am

    Wow! Your tart looks so perfect! I am afraid to even attempt to make that – but I want to eat it so badly and that only leaves one option…

    Reply
    • Sophia Purvis says

      June 20, 2013 at 10:31 am

      Or you could jump on a plane and come and have some, making it might be quicker though 🙂

      Reply
    • Lindsey @ American Heritage Cooking says

      July 17, 2013 at 8:39 pm

      You read my mind! But I didn’t want to invite myself – that would be so rude!

      Reply
    • Sophia Purvis says

      July 18, 2013 at 12:06 am

      🙂 You can invite yourself anytime!

      Reply
  5. Anonymous says

    June 20, 2013 at 10:41 am

    Hi Sophia

    Just love your pear tart it looks so rich and comforting. I am a late comer to the drinking of coffee and now cant wait for my first of the day. I think your tart would be a great mid morning pick me up to go with my second. I think I will have to make this one.

    keep up the good work

    Always G

    Reply
  6. Sophia Purvis says

    June 23, 2013 at 7:43 am

    Hi G, thanks for stopping by. I think this is a recipe you would like its something a bit different.

    Reply
  7. Christin@SpicySouthernKitchen says

    June 25, 2013 at 2:49 am

    Gorgeous pictures! Much fancier than any tart I’ve ever made. Bet it tastes marvelous!

    Reply
    • Sophia Purvis says

      July 1, 2013 at 11:59 am

      Hi Christin,
      Thanks you, you should give it a whirl its pretty straight forward just a bit time consuming.

      Reply
  8. Yii-Huei says

    July 7, 2013 at 7:28 am

    This looks amazing! I love the golden top, and a chai-infused tart sounds amazing.

    Reply
    • Sophia Purvis says

      July 7, 2013 at 9:51 am

      HI Yii-Huei,
      Thanks! It was a nice change this tart.

      Reply

Trackbacks

  1. Nested Pears & Caramel | AMP•SEE Living Life says:
    September 25, 2015 at 7:02 pm

    […] Barely adapted from Little Box Brownie […]

    Reply
  2. Nested Pears & Caramel | /amp-see/ ideas says:
    September 25, 2015 at 7:28 pm

    […] Barely adapted from Little Box Brownie […]

    Reply

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Sophia Purvis is an award winning author for her first ever book, A Piece of Cake. The Book has won the best Pastry book in New Zealand and now she’s been awarded the ultimate accolade – named The Third Best Pastry Cookbook in the World at the Gourmand World Cookbook Awards where over 205 Countries compete. The Gourmand World Cookbook awards are considered the ‘Oscars of the Cookbook World’. It is a huge achievement for Sophia, who not only wrote the recipes, styled and photographed the entire book but also designed the layout and has now take on sole distribution of the book in Australia. You can get your copy of the book right here.

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Welcome to my slice of the internet world. I'm so glad you have stopped by, grab a cuppa and take look around. This blog is a combination of my three loves baking, photography and collecting props (affectionately know as junk).

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