A delightful twist on a classic French tart! Juicy pears spiced up with Banhoek Chilli oil and cinnamon, wrapped in flaky pastry and topped with a rich cinnamon crème anglaise. Perfect for a cosy dessert with a spicy kick and warm, comforting flavours!
PREP TIME: 30 MINUTES
CHILL TIME: 1 HOUR
COOK TIME: 40 MINUTES
SERVES: 6
INGREDIENTS:
For the pastry:
250g cake flour
½ tsp salt
2 tbsp castor sugar
125g cold unsalted butter
100–150ml ice water
For the filling:
3 ripe pears, thinly sliced (skin on or peeled)
2 tbsp castor sugar
1 tbsp honey
1 tbsp Banhoek Chilli Oil (adjust to preference)
½ tsp ground cinnamon
1 tbsp flour (to soak up juices)
To finish the galette
4 tbsp chocolate hazelnut spread
1 egg, beaten (for brushing)
2 tbsp brown sugar (for crust)
A handful of pecan nuts, roughly chopped
For the cinnamon crème anglaise:
250ml full cream milk
250ml fresh cream
3 egg yolks
80g castor sugar
1 tsp vanilla extract
1 tsp ground cinnamon
METHOD:
Pastry:
In a large bowl, whisk flour, salt, and sugar. Grate in the cold butter and then rub in until the mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, mixing just until the dough holds together. Shape into a disc, wrap in cling film, and chill for 1hr.
Filling:
Gently toss the pears with castor sugar, honey, Banhoek Chilli Oil, cinnamon, and flour. Set aside while you roll out the pastry.
Assemble:
Preheat the oven to 180°C. On a floured surface, roll the pastry into a rough 30cm circle. Transfer to a lined baking tray. Spread the chocolate spread over the base. Pile the pear mixture into the centre, leaving a 4cm border. Fold edges over the filling, pleating as you go. Brush the crust with beaten egg and sprinkle generously with brown sugar.
Bake for 35–40 minutes until golden and bubbling. In the last 10 minutes of baking, scatter the pecans over the pears so they toast without burning.
Cinnamon Crème Anglaise:
In a saucepan, heat milk and cream with cinnamon until just steaming. In a bowl, whisk yolks and sugar until pale. Slowly pour the warm milk into the yolks while whisking constantly. Return to a low heat, stirring until thick enough to coat the back of a spoon. Do not boil. Stir in vanilla. Strain if needed. Serve warm or chilled.
To Serve:
Let the galette cool slightly. Slice and serve with generous spoonful’s of warm cinnamon crème anglaise.
