Warm White Sesame Tartlets with Roasted Pear Cream and Soft Honey Caramel
An original dessert with contrasting textures: small buttery white sesame tartlets filled with silky roasted pear cream and topped with a soft honey caramel. Served warm to highlight the toasted aromas and fruit.
Ingredients
- 140 g All-purpose flour (for the dough)
- 80 g Cold butter (diced)
- 35 g Sugar (for the dough)
- 25 g White sesame seeds (lightly tostado)
- 1 unit Egg yolk (for the dough)
- 15 ml Cold water (approx.)
- 350 g Ripe pears (peladas and diced)
- 180 g Cream cheese (at room temperature)
- 70 g Honey (divided entre relleno and caramelo)
- 80 ml Heavy cream (divided)
- 1 g Ground cinnamon (for the peras)
- 5 ml Vanilla extract (for the relleno)
- 1 g Fine salt (for equilibrar sabores)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Place the pears on a small tray, toss them with 20 g of the honey, the cinnamon, and a pinch of salt, and roast for 15 minutes until tender.
- 2
Meanwhile, make the crust: in a bowl combine the all-purpose flour, sugar, and white sesame seeds. Rub in the cold butter with your fingertips until the mixture resembles fine crumbs.
- 3
Add the egg yolk and cold water and mix just until a dough forms. If needed, add a few more drops of water. Shape into a disk, cover, and chill for 10 minutes.
- 4
Roll the dough between two sheets of paper until thin and line 6 small tartlet molds. Prick the bases with a fork and bake at 180 °C / 350 °F for 12 minutes, or until lightly golden.
- 5
Remove the roasted pears from the oven and let them cool slightly. Blend them with the cream cheese, 20 g more honey, 40 ml of the heavy cream, and the vanilla extract until smooth.
- 6
Fill the pre-baked tartlet shells with the pear cream and bake again at 170 °C / 340 °F for 8 minutes, just until the filling is set and served warm.
- 7
For the soft caramel, heat the remaining 30 g honey with the remaining 40 ml heavy cream and a pinch of salt in a small saucepan over low heat for 2 to 3 minutes, stirring, until glossy and lightly thickened.
- 8
Let the tartlets rest for 5 minutes. Serve each one warm with a drizzle of the soft honey caramel on top.
Chef tips
Toast the white sesame seeds for 2 minutes in a dry pan before using to intensify their aroma. For a finer presentation, strain the pear cream after blending.
Substitutions
You can substitute the pears with roasted sweet apples. The cream cheese can be replaced with well-drained ricotta, though the texture will be slightly less smooth.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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