Pear and cinnamon tart tatin with rum raisin ice cream

Serves 4

INGREDIENTS

Pear and cinnamon tart tatin 4 Comice pears 4 puff pastry discs 160g of castor sugar 160gof butter 1/4 teaspoon of cinnamon powder Tart moulds Ice cream 160g of castor sugar 120ml of water 160g of Greek yoghurt 120ml of milk 85g of raisins 1 measure of rum EQUIPMENT

One ice-cream machine METHOD

• Place a medium-sized pot on medium heat, gradually add the sugar so it begins to caramelize—be careful not to burn it.

• Once all the sugar is added, stir in the butter and cinnamon. Add some water to thin down the mixture. Ladle the caramel into tart moulds.

• Peel, core and slice the pears. Arrange in the moulds and cover with the puffy pastry. Bake at 210°C for 10 minutes. Then turn down the oven to 190Cand bake for an additional 10 minutes.

Ice cream

• Add sugar and water to a pan, and bring to the boil. Lower the temperature and simmer for 7 to 10 minutes. Pour in to bowl and allow to cool.

• Once the syrup is cold, mix in the rest of the ingredients.

• Pour into ice-cream machine and churn for 20 to 25 minutes and freeze. To plate

• Plate the tart with a scoop of the ice cream.

• Serve and enjoy.