Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
61
High
Nutrition per serving
Calories673.5 kcal (34%)
Total Fat28.8 g (41%)
Carbs99.4 g (38%)
Sugars62.5 g (69%)
Protein8.1 g (16%)
Sodium83.4 mg (4%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Tart Shell
Honey Pastry Cream
Sujeonggwa
Pear Garnish
Pear compote
Pear sorbet
Instructions
Tart Shell
Step 1
Cream butter and sugar together
Step 2
Add flour
Step 3
Wrap and refrigerate dough overnight
Step 4
Cut and shape into tart mold
Honey Pastry Cream
Step 5
Mix egg yolk, corn starch and flour
Step 6
Add vanilla bean to cream and milk and boil
Step 7
Add milk to egg mixture and mix
Step 8
Reheat till thicken and add gelatin
Step 9
Add and whisk butter
Step 10
Refrigerate overnight
Sujeonggwa
Step 11
Add all ingredients into a pot and boil
Step 12
Simmer for 30 minutes
Pear Garnish
Step 13
Supreme green pear and soak in yuzu syrup
Step 14
Scoop small balls of Asian pear and soak in honey syrup
Step 15
Scoop larger Asian pear balls
Pear Compote
Step 16
Dice green pear and cook with citric acid till it turns into a jam
Assembling
Step 17
Fill base of tart with cream
Step 18
Fill the rest with pear compote
Step 19
Garnish with pear balls and supreme on the tart and pear sorbet on the side
Step 20
Pour sujeonggwa on the plate
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