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Pear, Nougat, White Chocolate & Butterscotch Tart

Pear, Nougat, White Chocolate & Butterscotch Tart
Chef Jen Pretorius of The Farmer’s Daughter restaurant in Howick, KwaZulu-Natal Midlands serves up generous portions of delicious comfort food. Try her Pear, Nougat, White Chocolate and Butterscotch Tart recipe…

Pear, Nougat, White Chocolate & Butterscotch Tart

Chef Jen Pretorius of The Farmer’s Daughter restaurant in Howick, KwaZulu-Natal Midlands shares her Pear, Nougat, White Chocolate and Butterscotch Tart recipe... Recipes Pear, Nougat, White Chocolate & Butterscotch Tart European Print This
Serves: 8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Pastry
  • 500g cake flour
  • 250g butter, cubed
  • 60g icing sugar
  • 1 large egg
  • pinch of salt
  • Filling
  • 1 cup sugar
  • 150g butter
  • 6 pears, cored and cubed
  • 1 tsp vanilla extract
  • 2 large bars nougat, chopped into 1cm² blocks
  • 2 bars white chocolate, roughly chopped
  • pinch of salt

Instructions

  1. Blend the pastry ingredients in a processor and chill for at least an hour.
  2. Set oven to 200°C.
  3. Roll out chilled pastry and line a medium-sized, greased pie dish. Set aside leftover pastry for the topping. Blind bake the pastry shell for 25 minutes. Turn the oven down to 180°C.
  4. In a heavy-based pan, heat the sugar and butter until it becomes a gorgeous butterscotch colour. Add the pears and vanilla extract and cook for a further 10 minutes. Transfer the cooked pears into the pastry shell, sprinkle over the nougat and white chocolate and grate leftover pastry on top. Bake for 30 minutes or until the tart is golden brown.

Wine suggestion: Abingdon bubbly or any good MCC.

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