Food and Travel Magazine | Tarte Bourdaloue

Ingredients

• 400g short sweet pastry (see recipe, right)
• plain flour, to dust
• 30g flaked almonds
• 50g exotic clear glaze (see recipe, left – optional)
• icing sugar, to dust
• 7g Earl Grey tea leaves
• 200g caster sugar
• 3-4 pears, peeled, halved and seeds removed
• 150g raw almonds
• 100g caster sugar
• 20g cornflour
• 90g plant-based milk
• 20g extra virgin olive oil
• 20g plain flour
• 4g baking powder
• 1tsp vanilla bean paste
• zest 1⁄4 lemon
• 50g soy milk
• 50g caster sugar
• 50g muscovado sugar
• 100g extra virgin olive oil, or oil of your choice
• 300 plain flour, plus extra to dist
• 1⁄2 vanilla pod, seeds scraped zest 1⁄4 lemon
• 1g salt