Mirabelle Brandy Poached Pear Oatmeal Tart with Spiced Custard

Pears remind me of childhood days. At our house at the countryside, we have a big old pear tree. This tree was and still is the witness of our stories, being seeded close the to table were we were spending summers and autumns chatting about all things under the sun. In spring, the pear tree was there for us to provide nice smelling little flowers, in the summer the pear tree was there for us to provide shade and coolness in the torrid days, in the autumn he was there for us to give us his best harvest : juicy and sweet pears. In winter, he was watching over our house and garden and was waiting for the spring to come and start all over his mission.










































































Mirabelle Brandy Poached Pear Oatmeal Tart (recipe adapted after the recipe of Caitlin {Roost})

Ingredients for tart crust :
150g wholemeal flour
150g oatmeal flour
2 teaspoons pure vanilla extract
120ml coconut oil
4 tablespoons of water

Directions :
Combine all ingredients in a bowl. Grease a tart pan and form the crust with the help of your fingers. Bake at 180°C for 15 minutes or until edges are slightly golden brown.

Ingredients for the Mirabelle Brandy Poached Pears :
5 cups water
6 tablespoons Mirabelle Brandy
2 cinnamon sticks
half of a vanilla stick
4 tablespoons of agave syrup
5 pears

Directions :
Place all ingredients except for pears in a stock pot and bring to a bowl. Meanwhile peel the pears and cut in half lengthwise. Once the liquid started to boil, carefully place pears in liquid and reduce to medium heat. Cook pears for 45 minutes to an hour or until very tender.

Ingredients for the Spiced Custard :
6 tablespoons cocoa butter
1/2 cup honey
1/2 cup water
2 whole star anise
1/4 tsp ground ginger
1/2 tsp cinnamon
1/8 tsp ground cardamom
pinch of ground all spices
5 egg yolks
vanilla seeds

Directions :
1. Place honey and water in a saucepan and bring to a boil. Reduce heat and add cocoa butter, star anise and spices. Remove from heat and let sit for 15 minutes. Discard star anise and return pot to heat. Bring to a simmer and add the egg yolks stirring constantly with a wooden spoon. Stir continuously until the custard coats the back of the spoon. Be sure to not overcook!!

2. Remove from heat, pour custard into a metal or glass bowl, stir in vanilla seeds and place in the fridge (the freezer will expedite this process). The custard will thicken significantly as it cools. After aprox. 30-45 minutes, the custard should be set (less time if put in the freezer). When serving you do not want the custard to be super cold and definitely not frozen so as soon as it thickens take it out and pour in tart shell.

To assemble:
Fill tart shell with custard and place the poached pears on top. Sprinkle with cinnamon and serve.