How to make pear and banana tarts, traditional recipe with blackberries and cream, ingredients and easy preparation with step by step guide including final decoration.
Ingredients for 6 people
- 160 g of flour
- 120 gr of butter
- 2 eggs
- 120 gr of sugar
- the grated peel of half a lemon
- half a sachet of baking powder
- 4 tablespoons of brandy
- 300 gr of pears
- 300 gr of bananas
For filling and decoration
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- 3 egg yolks
- 80 gr of sugar
- a quarter of milk
- 25 gr of flour
- the grated lemon peel
- 250 gr of cream
- 250 gr of blackberries
- 1 sprig of mint
How pear and blackberry tarts are prepared
Peel the bananas, the pears and cut them into small pieces, put them in a container, add a spoonful of sugar, half the brandy and let them macerate for 10-15 minutes.
Mix the eggs with the remaining sugar, add the sifted flour together with the baking powder, the melted butter, the grated lemon peel, the remaining brandy and the previously prepared banana and pear mixture.
Distribute the mixture in molds with a diameter of 8 cm. about, buttered and floured.
Cook them in a preheated oven at 180 ° C for about 20 minutes, then remove them from the oven and turn them out after having cooled them.
For the filling
Work the egg yolks with the sugar and the grated lemon peel, add the flour and the milk brought to a boil.
Pour the mixture into a pan and cook the cream for 7-8 minutes, mixing with a wooden spoon.
After removing it from the heat, let it cool completely and add 50 gr. whipped cream. Divide the cupcakes in half and stuff them with a layer of cream, then re-couple them and decorate them with the remaining whipped cream, blackberries and mint leaves.
