Pear tart aux fine – Food & Home Magazine

Ingredients

• <h3>Pear tart</h3>
• 1 x 250g roll ready-made puff pastry
• 60g butter, melted
• 4 pears, thinly sliced
• 1 vanilla pod
• 15ml (1 tbsp) good-quality brandy
• 45ml (3 tbsp) honey
• 45ml (3 tbsp) white granulated sugar
• 70g preserved ginger, chopped
• 45g almonds, chopped
• <h3>Ginger glaze</h3>
• 5 pieces preserved ginger
• 50ml ginger preserve sauce
• <h3>Ginger ice cream</h3>
• 500ml (2 cups) fresh pouring cream
• 500ml (2 cups) full-cream milk
• 200g white granulated sugar
• 50g milk powder
• 100g preserved ginger, chopped
• 8 organic egg yolks
• fresh mint leaves, to garnish