![]() This will keep in the fridge for 2–3 days, but is best eaten as soon as the ganache has set. Use a butter knife to drag the caramel through the ganache to form swirls, then place in the fridge to set. To assemble, drizzle the miso caramel thickly all over the ganache. Pour into the cooled tart shell and let it sit for 2 minutes. Let it sit before stirring with a whisk from the middle outwards until smooth. Place both the chocolates into a large heatproof bowl and pour the hot cream over the chocolate. To make the dark chocolate ganache, in the same pan that you’ve just poured the caramel from, add the cream and heat until steaming. It needs to be at pouring consistency, but not hot. When the caramel has cooled slightly, pour it into a heatproof dish and allow to cool. Remove from the heat and whisk in the miso. Add the butter and whisk well to combine, then pour in the cream and let it bubble for a minute. Do not stir the caramel with a wooden spoon as it melts, simply swirl around in the pan. This is done by placing the saucepan over a medium heat, sprinkling in the sugar and letting it melt to a dark caramel. To make the miso caramel, make a direct caramel. Add the butter and toss together until all the dry ingredients are evenly moistened. Make the topping: In a medium bowl, combine the oats, flour, almonds, brown sugar and salt. It doesn’t matter if it doesn’t reach the very top of the tin, you want just enough to give you a good edge, roughly 2.5cm/1in deep. Prepare the fruit: In a large bowl, toss together the pears, ginger, lemon juice, cornstarch, cinnamon and salt. Press into a 20cm/8in tart tin, into the bottom, over the base and up the sides. ![]() Pour in the melted chocolate mixture and stir well. In a large bowl, mix together the hazelnuts, bran flakes and salt. The winner of my brocante tour giveaway, a one T Scott still hasn’t been in touch to claim his or her prize.To make the tart case, melt the chocolate and butter together over a bain-marie (a heatproof bowl placed over a pan of simmering water), or in short bursts in the microwave. Bring to the table and wave to your delirious fans, smile graciously and murmur “no really, it’s nothing …. Remove from the oven and leave to cool slightly before turning upside down onto your serving platter. Bake until the pastry crust is golden brown. Pop your pan into the oven pre-heated to 190, or gas 5. Once the sugar has just turned golden brown, take the pan off the heat and gently lay the pastry crust over the fruit, making sure it fits snugly to the pan. Turn up the heat and cook gently first to melt the butter, then more quickly to caramelise the sugar. Lay the pears, peeled, cored and halved, arranged carefully, thinking how they will look when the tart is served ‘bottom-up’. Place the tart pan on a tray to catch any leaks and bake for 14-16 minutes or until the pecans are well toasted. Press the mixture into the bottom and up the sides of a 4.5' x 14' tart pan with a removable bottom. Place the large slice of butter in a heavy based pan or skillet, pour in the sugar. Add all the ingredients to a bowl, mix until well combined. As you work, placed the pear halves in the lemon water. Use a melon baller to remove the seeds remove any tough fiber between the stem end and the sensor. ![]() I use an old frying pan that lost its handle many years ago! In a large bowl, mix a lemon juice with the one quart of water. You’ll also need five or six pears, peeled, cored and halved, about 4 oz or 120 grams of butter and the same of sugar and and most importantly a heavy based frying pan or skillet, that can cook both over heat and also in the oven. To make this delicious dessert you will need a sheet of sweet or short pastry, or even puff pastry if you prefer. Arrange the pear halves, cut side down, attractively on the filling. Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. If possible, chill for a further 30 minutes. This recipe is a chic and tasty alternative to the traditional apple tarte Tatin, made famous when the Tatin sisters chose to present their apple pie upside down, showing off the beautiful fruit caramelised in the cooking juices. Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter and about 2.5cm deep. Pears and apples are our local autumn fruit, and I love to use them for baking.
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