Ingredients
- 1 Puff Pastry Block
- 2 Pears
- 500 mlWhole Milk
- 6 Egg Yolks
- 4 tbspCornflour
- 125 gGolden Caster Sugar
- 30 gUnsalted Butter
- Blackberries
- 150 gFlour
- 113 gUnsalted Butter (Melted)
- 110 gLight Brown Sugar
- 50 gGranulated Sugar
- 1 1/2 tspCinnamon
- 1/4 tspSalt
Streusel
Baked pears surrounded in a crispy and buttery puff pastry skirt filled with Crème pâtissière and blackberries and topped with a cinnamon buttery streusel. The perfect autumnal dessert!
Method
Line a baking sheet with paper and preheat the oven to 180ºC Fan. Slice 2 pears in half and spoon out the center,
Roll out a thick block of puff pastry to around half an inch thick. Cut out pear shaped cutouts that are 1 or 2 cm of the pears. Lay the pastry shaped on the tray and press in the pear halves.
To make the Creme Pat - Warm milk with vanilla, then whisk with egg yolks, cornflour, sugar, and salt. Bring to a boil, whisk until smooth, add butter, cool, and chill while covering with cling film to prevent skinning.
Spoon custard into the pears followed by blackberries the cover with streusel. (For streusel combine flour, light brown sugar, granulated sugar, cinnamon, salt and melted butter. Mix loosely with a fork, aim for rustic clumps)
Bake in the oven for 25 to 30 minutes or when the pastry is golden brown. Serve with remaining loosened custard.
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