Caramelised pear tarts with raspberry cream

Equipment

• Serving platters x 4
• Large knife
• Scales
• Bowls x2 large
• Metric measuring spoon
• Slotted spoon
• Baking trays x 4
• Chopping board.
• Balloon whisk x1
• Serving spoon x2
• 1x pastry brush.
• 1x small saucepan

Ingredients

• 500 ml thickened cream
• 6 large poached pears.
• ¼ cup caster sugar.
• 3 to 4 sheets puff pastry.
• 2 eggs.
• ½ cup mixed berries.
• 2x heaped tablespoons of raspberry jam

What to do

• Pre heat the oven at 200C. Seat the chopping board and knife out. Slice the poached pears into 4 and set aside in a bowl.
• Cut the puff pastry sheets into 8 even rectangles; place them onto the baking trays.
• Brush the pastry with the beaten eggs.
• Next place the quarter piece of pear on to the pastry and bake in the oven for about15 mins or until the pastry is golden brown.
• While this is happening begin to make the raspberry cream. Place the sugar, cream and mixed berries into a large bowl and begin to whisk. Keep whisking until the cream forms a soft peak you will notice the berries will become one with the cream and a lovely pink colour will form. Serve with the pear tart once it is cooked.
• Now it is time to warm the jam. Put the jam into a small saucepan and simmer until it becomes liquid. Brush the mixture onto the tarts while they are still warm and serve with the raspberry cream.