Almond & pear tartlets with honeycomb ice-cream

Almond & pear tartlets with honeycomb ice-cream

Chunks of honeycomb and a drizzle of honey turn vanilla ice-cream into a special treat to enjoy with your fruity dessert.

Preparation Time

20 - 140 minutes

Cooking Time

15 minutes

Ingredients (serves 4)

• 1L vanilla ice-cream, softened
• 1 x 50g bar Nestle Violet Crumble, coarsely chopped
• 1 1/2 tbs honey
• 1 sheet (25 x 25cm) frozen ready-rolled puff pastry, just thawed (see tip)
• 1 egg, lightly whisked
• 1 x 410g can pear halves in natural juice, drained
• 35g (1/3 cup) flaked almonds
• 1 tbs caster sugar

Method

1. Combine the ice-cream, Violet Crumble and honey in a large bowl. Return the mixture to the ice-cream container. Place in the freezer for 2 hours or until firm.
2. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Use a 10.5cm-diameter fluted round pastry cutter to cut 4 discs from the pastry. Place the pastry discs on the lined tray.
3. Brush the discs with the egg. Place 1 pear half in the centre of each disc.
4. Combine the almonds and sugar in a bowl. Sprinkle evenly over the pastries. Bake in oven for 15 minutes or until the pastry is puffed and golden. Serve warm with a scoop of the honeycomb ice-cream.

Notes & tips

• Don't thaw the pastry completely or it will be too soft and difficult to work with.
• As a healthier alternative to the honeycomb ice-cream, try serving these tartlets with reduced-fat vanilla yoghurt.

Source

Good Taste - September 2008, Page 54

Recipe by Wendy Quisumbing