dulchey pear tart

 

if you are looking for a show stopping dessert to serve over the holidays, look no further! this dulchey pear tart is seasonal & so pretty. if it looks intimidating, i promise you it isn't! a little more time consuming then throwing sliced pears in a pie or tart pan, but you wouldn't believe how easy it is to make this rose look. the key is to slice the pear into half moons & use your sharpest knife to ensure thin clean cuts. serving this one of a kind dessert, will take your hosting skills to a whole new level.

to celebrate the holiday season, this month i am partnering with wusthof canada to giveaway a holiday starter pack! the giveaway ends this week so you better enter quick. the contest is on instagram, but the link to enter can be found right here. the holiday starter set would make for the perfect gift too. every kitchen needs a versatile & top notch knife. the kit includes an 8" classic cook's knife, 9" honing steel, black flex cutting board & protective blade guard. all of wusthof's knives are made in germany with a ergonomic handle design, perfect for both the home cook & professioal chef. enjoy the recipe below! happy holiday baking!

ingredients

for the tart dough

  • 1 1/4 cup all purpose flour, sifted
  • 1/4 cup turbinado sugar
  • 1/2 cup unsalted butter, cold & cubed
  • 1 egg, whisked
  • 1 teaspoon pure vanilla extract

for the filling

  • 1/2 cup dulche de leche
  • 5 d'anjou pears, thinly sliced into half moons
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup turbinado sugar
  • 1/4 teaspoon ground cinnamon

directions

for the tart dough

  • in a large mixing bowl stir together the flour & sugar until blended.
  • add the butter & work in using your hands until a pea sized crumb mixture is formed.
  • in a separate bowl whisk together the egg & vanilla extract.
  • add to mixing bowl & work in the wet ingredients until a dough comes together.
  • shape into a disc, wrap in cling wrap & refrigerate for a minimum of 60 minutes to rest.
  • once dough has rested, roll out to a 1/4 inch thick & gently transfer to an 8 by 2 inch tart pan. shape dough to pan & trim any excess edges. place in the refrigerator to chill while you prepare the filling.

for the filling

  • preheat oven to 350 degrees.
  • spread the dulche de leche evenly over the prepared tart crust.
  • working from the outside edges to the center, layer the sliced pears in a circular pattern. repeat until the center is reached.
  • brush pears with butter. evenly sprinkle with the sugar & cinnamon.
  • bake for 20 to 25 minutes, or until the pears have cooked throughout.
  • let cool to room temperature before serving.

white chocolate + mint tea latte

 

this is not your basic tea latte! this is the most decadent white chocolate + mint tea latte. i am pretty sure the morrocan mint green tea by stash tea was made for this drink. it is a blend of green tea & mint (spearmint + peppermint), with a hint of lemon. i love it in this latte & in the morning instead of coffee. it has such a calming flavour.

with the snow continuously falling outside, i don't think there is anything better then a night in by the fire sipping this latte. modest house is quite chilly due to the age of our home, so there isn't a moment where we don't have a warm drink in hand.

if you want to take this one step further, try adding a shot of whiskey or rum to the mix, hot toddy style. anyways, i am going to keep this one short & sweet because we are off to do our final round of christmas shopping. the tree is becoming overflowed with presents & is finally looking like a proper christmas tree. cheers!

ingredients

  • 2 cups water
  • 3 stash tea morrocan mint green tea bags
  • 1 tablespoon turbinado sugar
  • 3 cups whole milk
  • 8 ounces quality white chocolate, roughly chopped
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  • fresh whipped cream, for topping
  • shaved white chocolate, for topping

directions

  • in a sauce pot over high heat bring the water to a boil. add the tea bags & sugar. remove from heat & let steep for 15 minutes.
  • in a second sauce pot over medium heat bring the milk to a gentle simmer. stir in the white chocolate, vanilla, & salt until chocolate is fully melted. remove from heat & froth using an immersion blender.
  • in desired cup fill with 1/3 tea mixture & 2/3 milk mixture. top with a generous dollop of whipped cream & sprinkle with shaved white chocolate.

green tea + eggnog bread pudding

 

i have no idea how we are already a week into december, but i should really get started on my christmas shopping! the advent calendars have begun & we have watched a netflix christmas movie every night since december 1st. this year i have two advent calendars, a tea one & a traditional chocolate one! i am like a little kid every time i get to open the tea one & discover what holiday tea we will be indulging in that night. with the holidays being in full swing, is it really the christmas season without bread pudding? i didn't think so!

bread pudding is so decadent & delicious. it is also one of those desserts you can prepare in advance & bake right before serving! anything that can be made ahead is a must when hosting a holiday meal. this bread pudding is not so traditional. it features eggnog & matcha! the green tea flavour works so well with the sweet custard flavour of eggnog. i used aiya matcha's cooking grade matcha blend, as it doesn't lose flavour when blended with other ingredients. because eggnog is so rich, i stuck to using a simple white bread base. however, if you want to take it to the next level feel free to use day old pastries or croissants! your guests are going to go crazy for this dessert!

ingredients

  • 3 large eggs
  • 3 large egg yolks
  • 2 cups half & half
  • 1 cup eggnog
  • 1/4 cup quality spiced rum
  • 1 cup light brown sugar, packed
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon aiya's matcha powder (cooking grade blend)
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 8 day old croissants, torn into bite size pieces
  • powdered sugar, for serving
  • white chocolate sauce, for serving
  • whipped cream, for serving

directions

  • preheat oven to 350 degrees. grease a 9 by 12 baking dish.
  • in a large mixing bowl whisk eggs & egg yolks. add the half & half, eggnog, rum, brown sugar, & vanilla extract. whisk until well incorporated.
  • sift in the matcha powder, followed by the nutmeg & salt.
  • toss croissants in the egg mixture until coated. transfer to prepared baking dish.
  • bake for 40-45 minutes, until the center has set & the top is golden brown.
  • let cool to room temperature before serving. when ready to serve dust with powdered sugar, a drizzle of white chocolate sauce & a dollop of whipped cream if desired.