What to do with the defrosted lump of sweet shortcrust pastry, leftover chocolate ganache, excess hazelnut frangipani and those pears in the fruit bowl which have refused to ripen !! Make a tart!
I always keep those bits and pieces left over from recipes ( the ganache, because I can’t seem to make it in small quantities!, same goes for frangipani)
I blind baked the pastry ( same pastry I used in the salted caramel chocolate tart I blogged a couple of weeks ago ) poured in the ganache then after poaching the pears ( cause they needed all the help they could get ) in a simple sugar and water liquid , halved them and placed them along the tin on top of the ganache. Then I dotted the frangipani ( ottolenghis one that he uses for his banana tarts- amazing recipe )around them and popped it in a 180 degree oven for 25 min ( or until top is pale gold in colour. I cannot express in words just how heavenly this tart is ( and considering it’s an amalgamation of random bits and bobs !), warm from the oven with some creme fraiche or cold with a cuppa – delicious…
Moral of this blog ? Never throw out that piece of leftover pastry and your sure to get a use out of it .