Food and Travel Magazine | Tarte Bourdaloue
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Cooking tools:
- Food processor
- Blender
- Piping bag
- Piping tube
- Tart pan
- Rolling pin
- Kitchen scale
- Offset spatula
- Oven
- Stove
- Freezer
- Microwave
- Saucepan
- Mixing bowl
- Pitcher
- Parchment paper
- Slotted spoon
- Fork
- Chef's knife
- Whisk
- Spatula
- Wooden spoon
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
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