Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 6 | 60 minuti |
Ingredients
| 100 g | flour |
| 100 g | hazelnut flour |
| 80 g | powdered sugar (for the pastry) |
| 100 g | lactose-free butter |
| 1 | egg |
| 1 | pinch of salt |
| 1 | level teaspoon baking powder |
| to taste | Seeds from 1 vanilla pod |
| 250 g | Sterilgarda Lactose-Free Mascarpone |
| 2 tablespoon | icing sugar (for the filling) |
| 2 tablespoon | pear cooking syrup |
| 2 | peeled and cleaned pears |
| 2 | spoons sugar |
| 300 mL | water |
| 1 | cinnamon stick |
| 1 | small glass of rum |
| 100 g | lactose-free dark chocolate |
Preparation
- Lightly butter the tartlet molds using lactose-free butter.
- Mix the 00 flour, hazelnut flour, icing sugar, baking powder, salt, and vanilla seeds in a mixer.
- Add the cold lactose-free butter cut into cubes and process until the mixture becomes sandy.
- Add the egg and mix again until you obtain a soft but firm dough.
- Transfer the mixture into a piping bag and distribute it into the molds, leveling them well.
- Bake at 170°C for about 20 minutes.
- Remove from the oven and, once lukewarm, turn the tartlets out onto a wire rack.
- Using a sharp knife, lightly scoop out the inside, keeping the removed part aside and reducing it to crumbs for decoration.
- Prepare the syrup by pouring the water, rum, cinnamon stick and sugar into a pan.
- Add the peeled, cored, and halved pears and cook for about 20 minutes: they should be soft but not mushy. Drain the pears and set aside.
- Remove two tablespoons of syrup and set aside for the cream. Let the remaining syrup reduce over the heat until it thickens, then let it cool.
- Gently melt the lactose-free dark chocolate in a bain-marie and brush the bottom of the tartlets, leaving it to solidify.
- Mix the Sterilgarda Lactose-Free Mascarpone with the icing sugar and the two tablespoons of syrup kept aside.
- Cut two cooked pear halves into chunks and gently combine them with the mascarpone cream.
- Fill the tartlets with the mascarpone cream, using a spoon.
- Decorate with the reserved crumbs and caramelized pear wedges.
- Brush the edges of the tartlet and the pear on top with a little of the reduced syrup.
Place the oat flakes in a bowl Bring the milk and water to the boil Add the flakes, syrup and vanilla to the milk and mix Cook for about 10 minutes Turn ...
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