Baked Walnut Tart W/ Honeycomb, Yoghurt, Sorbet & Roasted Corella Pear
To make the pastry – place the butter, flour and a pinch of salt into a food processor and pulse to a breadcrumb consistency. Add the water and continue pulsing
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Ingredients
- 3 corella pears, halved & roasted
- 180g butter, chilled & diced
- 240g flour
- 60ml cold water
- 180g butter
- 225g honey
- 150ml cream
- 3 tablespoons rum
- 200g walnuts, crushed
- 225g sugar
- 8 egg yolks
- 85g sugar
- 30g honey
- 15ml water
- 5g baking soda
- 300g plain yogurt
- 180ml sugar syrup
- 1 vanilla bean, scraped
- 1 tablespoon lemon juice
- 1 teaspoon rosewater
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