Prep Time
20 Minutes
Cook Time
70 Minutes
Makes
6-8
Ingredients
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4 Mission Plain Mini Naan
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70g sugar
25g plain flour
170ml milk
2 eggs
1 tbsp vanilla paste
25g flour
100g caster sugar
40g thickened cream
2 pears (250g), core removed and sliced into wedges
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16cm round cake tin, greased and bottom lined with baking paper
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Instructions
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Step 1
Whisk together sugar, milk, eggs, vanilla and flour until smooth. Pour into a broad-based bowl and submerge the mini naan bread in the mixture - allow to soak for at least 10 mins.
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Step 2
Preheat the oven to 180°C.
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Step 3
Make the caramel by placing the sugar to melt in a medium saucepan over medium heat - watch carefully and swirl the pan once the sugar starts melting to ensure even colouring. Cook until the melted sugar is a light caramel colour, then remove from the heat and slowly pour in the cream, whisking constantly - be careful as a lot of steam will be released when the cream hits the hot sugar. Keep whisking until the cream is fully incorporated, the caramel has stopped bubbling and is completely smooth.
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Step 4
Pour half of the caramel into the base of the prepared cake tin. Carefully arrange the pear wedges in the caramel, being careful not to burn yourself as the caramel will be hot – try to create an even layer of pear over the entire bottom of the tin. Set aside the other half of the caramel to serve with the finished tart.
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Step 5
Layer the soaked Mission Plain Mini Naan into the cake tin on top of the pears and pour in some of the remaining egg mixture until it is level with the top of the Naan.
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Step 6
Place the filled tin into the oven and bake for 30-40 minutes, or until the tart is no longer jiggly and has puffed slightly.
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Step 7
Remove from the oven and allow to cool for at least 10 minutes before carefully inverting to serve. Gently warm the remaining caramel to serve with the tart.
