Hostaria 900
Ingredients and quantities

Quantities for 6 people:

  • 400g puff pastry for desserts
  • 100g Cocomerina pear jam
  • 100g confectioner’s custard
  • 50g Parmigiano Reggiano cheese
  • acacia honey
  • vanilla-flavoured icing sugar

Warm puff pastry tarts with Cocomerina pears, Parmigiano Reggiano and acacia honey

Type of recipe: Desserts

Click on the photos to enlarge

Preparation method:

Buy 400g puff pastry for desserts from a baker or confectioner. Roll out onto a chopping board and cut it into twelve 11cm squares.
Use a piping bag to place the confectioner’s custard in equal parts at the centre of each square. Do the same with the 100g jam, placing it on top of the cream. Add the Parmigiano Reggiano.
Use a pastry brush to wet the edges of the 6 pastry squares, place the remaining 6 squares on top. Press the edges down lightly so the pastry sticks. Place the pastry tarts in an ovenproof dish lined with greaseproof paper and bake for 10 minutes at 190°C.
Once cooked, place the pastry tarts on a dish, sprinkle with vanilla-flavoured icing sugar and drizzle with acacia honey. Serve with a glass of Albana raisin wine.

Print the recipePrint the recipe