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Ginger, custard and red wine pear tarts
Ginger, custard and red wine pear tarts Recipe and styling Katelyn Williams Photos Angie Lázaro
(makes 4-6)
200g gingernut biscuits, crushed 75g butter, melted 3 egg yolks ⅓ cup castor sugar 1t vanilla extract 2½T corn flour 2 cups milk 1 cup cream 4 pears poached in red wine, sliced(CLICK HERE FOR INSTRUCTIONS ON HOW TO POACH PEARS)
Mix the crushed biscuits and butter and press into 4-6 small tart tins. Refrigerate until set. Whisk the egg yolks, sugar, vanilla and cornflour to form a paste. Slowly add the milk, place in a saucepan and simmer until thickened. Cover the surface with plastic wrap and allow to cool completely. Refrigerate for 1 hour. Whip the cream until thick and stiff peaks form then fold in the custard. Spoon into the tart cases and top with slices of poached pear.
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