If there’s one thing you should know about me, it’s that I live for dessert. The waiter didn’t need to ask me if I wanted to see the dessert menu. (Of course I do.) I always come to dinner with the anticipation of dessert. This concept also applies to my meals at home. No night is complete without a little indulgence, and I love baking different desserts based on the season to satisfy my sweet tooth. The latest dessert to grace my kitchen? This Cardamom Egg Rose Tart.
As fancy as it looks, this is a simple dessert that’s both impressive and delicious. A few standout ingredients – crispy crust, sweet orange marmalade, chewy soft cardamom frangipani, tender pears and crunchy almonds – all combine to make an incredible bite that’s sure to delight anyone. People become dessert addicts. Who knows, it might even change the dessert captain’s mind, too.
Ingredients for pear tart
This pie is made with some really great ingredients and is packed with rich flavor in every bite.
Pie Crust. Store bought ones are fine here. Start from scratch – I insist on that.
pear. I try to pick smaller pears so they are easier to arrange.
Chai Masala/Tea Bags. I used masala chai to cook the pears. You can also use whole/ground spices or loose leaf tea.
Orange marmalade. I love Bonne Maman jam and find the orange pairs well with the flavor of the pie, but you can experiment with your favorite flavor.
Aquafaba. surprise! This frangipani is made with aquafaba from canned chickpeas. Just save the chickpeas for hummus or grain bowls.
Almond flour. Fine grind or regular is fine.
Salt. Every dessert should have a pinch of salt.
Cardamom. For me, fresh grounds are non-negotiable, but you are welcome to use whatever you find in the store.
granulated sugar. For pear poaching liquid and plumeria.
Slice almonds. For the final crunchy topping.
powdered sugar. My secret to the most beautiful makeup look.
Tips for creating flavor
If you’re not obsessed with plumeria, what are you doing? Trust me: It sounds fancy and is easy to prepare. For this version, I wanted to rely on the flavor of cardamom, as its floral sweetness pairs perfectly with the subtle but sweet pear. To complement those flavors, I used orange marmalade. The slight bitterness of the citrus blends perfectly with the cardamom, enhancing the sweetness of the pear. Oh, and don’t forget to add salt. Add a pinch of salt to the pear poaching liquid and a pinch of salt to the frangipani to help balance and bring out the flavour.
How to Assemble Pear Tart
When I think of fancy desserts that require a few different components, it’s easier to tackle each element at once and have things prepped ahead of time so you can make assembly easier.
For the pie crust. You can prepare and bake the pie crust the day before. Simply line a pie plate, bake until golden brown, then set aside until the other components are ready.
For pears. Pears need to be boiled for about 10 minutes and then cooled. Use this time to prepare the plumeria.
For plumeria. The frangipani sticks together quickly and can be kept in the refrigerator until ready to assemble and bake.
Eating Tips
While the frangipani pie is enough on its own, I like to top mine with a little cardamom whipped cream or ice cream if I have it. The creamy texture adds something special to this slice of pie. Paired with an evening espresso, this is truly the most indulgent and perfect dessert.
This pie will also keep in the refrigerator for a few days. (That is, if you have any leftovers.) Here are some other fall desserts I’m baking this season.
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A one-bowl ticket to a delicious fall treat.
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We got a surprisingly simple recipe.
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Burnt sugar has never tasted so good.
describe
A beautiful fall inspired dessert.
For the poached pears:
- 2–3 Small Bartlett pears, cut in half
- 2 Masala Chai Tea Bags
- 1 tablespoon granulated sugar
- pinch of salt
For the plumeria:
- 1/3 cup aqua broad beans
- 2 tablespoons granulated sugar
- 1/2 teaspoon fresh cardamom powder
- pinch of salt
- 1 1/2 cup Almond flour
For the egg tart:
- 3–4 tablespoon orange marmalade
- handful of sliced almonds
- Prepare pie crust. Place the pie crust on the pie plate, pressing it into the bottom and against the sides. I like to place the crust in the refrigerator for a few minutes before baking. Bake according to package directions until golden brown. Remove from oven and set aside until ready to assemble.
- Boiled pears. Add about four cups of water to a stovetop pot. Add tea bag, sugar and salt and bring to boil. Add the halved pears and cook until soft, about 10 minutes. Don’t cook them for too long as the pears will become too soft to handle. Once the pears are tender, remove the pears from the pan and allow to cool. Slice the pears and set aside until ready to assemble.
- Prepare plumeria. Add aquafaba to a stand mixer. Blend on high speed until aquafaba begins to turn white and thicken. Add the sugar and continue beating for a few minutes until it starts to become slightly glossy. Add cardamom, salt and almond flour and blend until smooth. The mixture should be very thick. If it’s too wet, add a tablespoon or so more almond flour.
- Assemble the egg tart. Preheat oven to 350 F. Then, add plumeria flowers on top. Be careful not to mix the egg drops and jam together to keep the layers separate. (It’s okay if it’s not perfect!) Press the pears into the frangipani and finish with a sprinkle of slivered almonds.
- Bake the pie for about 45-50 minutes, until the frangipani is light golden brown and a toothpick comes out clean. If the almonds start to darken too much, cover them with foil. Once baked, remove the pie from the oven and spread a little orange marmalade over the pears. Let cool and sprinkle with powdered sugar. enjoy!
- Preparation time: 30
- Cooking time: 50
- category: dessert
Keywords: Plumeria, pear, egg tart
