Seeking inspiration from a tart I had at Black Star Pastry. Buttery and crumbly pastry shell is filled with a luscious vanilla bean and cinnamon poached pear puree and topped with a simple but morish crumble mixture.
A beautiful light and moist cake filled with an intoxicating pear and vanilla aroma.
One of the desserts I prepared for a food photography/styling session with Dario of www.foodpixels.com. This pannacotta is smooth and creamy, you can’t go wrong with teaming it up with mangoes.
Tomislav joins forces with pastry chef Chris The from Black Star Pastry to devise a 7 course dessert degustation; something that sounds so wonderful in my mind.
A classic combo of chocolate and orange, this cake is light, moist and made from blended candied orange. YUM!
Whilst there is still room for improvement in this cake, the combination of pears, nuts and cinnamon is lovely.
A refreshing drink you can easily whip up and impress your friends. Perfect for a relaxing on a warm Spring/Summer day.
If you want to have a go at making tarts but can not be bothered to chill the dough then roll it and shape it into the tin and then chill it again, then this is the recipe for you! You can use just about any fruit for this tart; try it with canned peaches or plums.
