Caramelized Pear and Rum Custard Tart

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Caramelized Pear and Rum Custard TartThis is yet another delicious tart recipe with yummy caramelized pears to add more kick to the entire preparation. If you do not prefer to add alcohol in this dessert, replace the rum with maple syrup. Similarly, pear wedges can also be substituted with your favorite fruit though you may miss the authentic taste of this tart. One can easily refrigerate this dessert for up to 3 to 4 days. To give it a twist, you can also add some green cardamom powder in the custard. This will add a completely unique flavor giving you a variant of this tart. I generally serve this tart with a scoop of strawberry ice cream. Let's quickly make this delicious and irresistible pear tart for our family members in a few easy steps.

Caramelized Pear and Rum Custard Tart
Caramelized Pear and Rum Custard Tart

Delicious peach and rum tart

Do try this delicious tart preparation made with delicately flavored rum custard base and enhanced with fresh caramelized pear slices for a unique taste.

Preparation Time: 55 minutes
Cooking time: 1 hour
Servings: 6

  • 2 or 3 red pears (1/2 inch wedges)
  • 150 gm sugar
  • 50 gm honey
  • 2 tsp unsalted butter
  • 2 cups all purpose wheat flour
  • 2 tsp caster sugar (powdered)
  • 2 egg yolks
  • 1 tsp unsalted butter
  • 4 cups milk
  • 1 tsp rum
  • pinch of cinnamon powder
  • pinch of nutmeg powder
  • 4 egg yolks
  • 100 gm sugar
  • pinch of salt


  1. Sift wheat flour with caster sugar, 2 egg yolks, 1 tsp unsalted butter (melted) and a pinch of salt.
  2. Slowly add ice cold water and knead it into nice and firm tart dough. Keep aside for at least half an hour.
  3. Heat 2 tsp unsalted butter in a nonstick fry pan on a medium flame.
  4. Add sugar and continuously stir gently till it melts and thickens.
  5. Add pear wedges and gently caramelize them for about 15 minutes.
  6. Add honey switching the flame to low and give a nice coating on all the wedges. Switch off the flame and let it cool down to room temperature.
  7. Take a deep sauce pan and add milk, rum, cinnamon powder, nutmeg powder, 4 egg yolks and 100 gm sugar in it.
  8. Put the pan on a low flame and continuously stir till it is reduced to half.
  9. Bring it down to the room temperature.
  10. Grease a tart baking tin with unsalted butter.
  11. Roll the dough into a nice tart base and place it in the baking tin.
  12. Gently place all the wedges on the base pressing them lightly to firmly place on their positions.
  13. Carefully and slowly pour the condensed custard base in the tin.
  14. Cover it with a thin layer of another dough roll and seal it from the edges.
  15. Bake in a preheated oven at 200 degrees for about 30 to 35 minutes.
  16. Cut in your desired shape and serve with your favorite ice cream.


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