KOO Fruit Cocktail 1 tin, drained but reserving the liquid
Full cream milk 250ml
Egg yolks 4
Zest of one lime
To prepare the almond cream: whip the butter in a medium mixing bowl with a hand beater, until light and fluffy. Sift in the icing sugar and beat well, pausing to scrape down the sides every now and then. Add the ginger and lime zest.
Follow with the almond and cake flours, one tablespoon at a time, continuously beating. Whisk in the eggs until light and fluffy. Set aside.
Place the puff pastry on a lightly floured surface and roll out to ½ cm thin. Line a pie dish of your choice – either round or rectangular – making sure to pinch the sides well. Spread the prepared almond cream over the base of the pastry
Place the KOO Pear Halves, cut side facing down, in the almond cream and use a pairing knife to crate ½ cm slices, halfway down, keeping the fruit in it’s shape (as one would a hassleback potato).
Place in a preheated oven of 200C and bake for 20 – 25 minutes, or until the pastry is golden brown and cooked through.
Start the custard: add the KOO Fruit Cocktail to a large baking tray and place in the same hot oven to roast for 10 – 15 minutes. Remove from the oven and blend immediately until smooth (only if needed, add a little of the reserved syrup to just help the mixture blend – it needs to be a firm puree).
Place the milk and cream in a small saucepan and bring to the boil. Whisk the egg yolks in a small bowl with the lime zest. Slowly add the warmed milk mixture to the egg yolks, continuously beating. Return to the saucepan and cook over low heat until thickened and custard-like.
Fold in the pureed fruit. Adjust with a little more cream (or milk) to create a pouring consistency.
Serve the KOO Pear Halves tart warm and liberal glugs of KOO Fruit Cocktail custard.