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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Pear and custard pies


You'll need

  Pie filling 6 ripe pears, such as beurre bosc or Williams 110 gm (½ cup) golden caster sugar 30 ml poire William or dessert wine For dusting: Demerara sugar   Vanilla pastry 450 gm (3 cups) plain flour 120 gm pure icing sugar, sieved 225 gm cold butter, coarsely chopped 1 vanilla bean, scraped seeds only   Vanilla custard 450 ml pouring cream 50 ml poire William or dessert wine 1 vanilla bean, split and seeds scraped 4 egg yolks 85 gm golden caster sugar

Method

  • 01
  • For pastry, combine flour, icing sugar and a pinch of salt in a food processor, add butter and vanilla seeds and pulse until mixture resembles breadcrumbs. Add 3-4 tbsp iced water, pulse until mixture just comes together, then turn onto a lightly floured surface, form into a disc, wrap in plastic wrap and refrigerate for 2 hours.
  • 02
  • Meanwhile, preheat oven to 180C. Peel pears, cut into sixths, removing cores, place in a bowl with sugar and poire William, toss to coat, then arrange in a single layer on an oven tray and roast, turning occasionally, for 15-20 minutes or until lightly golden and tender. Cool.
  • 03
  • For custard, combine cream, poire William and vanilla bean and seeds in a saucepan and bring just to the boil over medium heat. Remove from heat and stand for 5 minutes. In a bowl, whisk yolks and sugar until thick and pale, pour over cream mixture and whisk to combine. Return to pan, stir over medium heat for 4-5 minutes or until thick enough to coat the back of a spoon, then strain and cool over ice.
  • 04
  • Roll two-thirds of the pastry on a lightly floured surface to 3mm thick and use to line 6 buttered 9.5cm-diameter pie pans. Roll remaining pastry to 3mm thick and using a 12cm-diameter cutter, cut out 6 circles, then using a 1.5cm-diameter cutter, cut a circle from the centre of each. Brush edges of lined pans with water and divide pears among pans. Place a pastry round over each pan, press to seal, trim edges, brush tops with water, scatter over Demerara sugar and bake at 180C for 20 minutes. Using a funnel, pour a little custard into centre of pies and bake for another 5 minutes or until custard is set and pies are golden. Serve warm with extra custard passed separately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Italian passito dessert wine.

Featured in

Jun 2007

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