Blueberry Pear Tart in a Walnut Black Pepper Crust with Roquefort Custard
Desserts, Elysium, Fall, Winter

The dessert below was the winner in our first dessert pairing competition held at the Nikko hotel in 1988. Head judge Harvey Steiman noted: “The dessert looked sweet but it wasn’t. As a fruit tart, it wasn’t sweet. As a cheese tart, it was unusually mellow. The dessert formed a perfect ‘frame’ for the Elysium.

If you enjoy making tarts, you will especially enjoy this recipe for it’s simplicity and delicacy.

2 cups all purpose flour
4 oz butter
1/4 tsp. salt
1/4 cup water
1 egg
1/2 cup finely chopped walnuts
1 tsp. ground black pepper
1/2 cup finely grated blanched almonds

Cream together flour and butter. Combine remaining ingredients and add to flour and butter mixture. Roll out crust to about 1/8” thickness and place in tart pan. Prebake with parchment paper and pie weights (uncooked rice can be used for pie weights) until about 50% baked.

Poached Pears:
4 pears
1-2 cups Elysium
2 cups blueberries
1/4 tsp. salt
Poach 4 pears in a mixture of sugar syrup and Elysium. Fan the pears and line the bottom of the tart with them. Fill with the berries.

1/4 cup all purpose flour
2 tbsp cornstarch
1/4 cup sugar
3 eggs
1 cup cream
1/2 cup milk
1/4 cup softened Roquefort

Combine flour, cornstarch, and sugar. Mix in eggs to make a paste. Add milk and cream. Add Roquefort. Pour custard over fruit and bake at 400F for 30-35 minutes. Serve with a slice of Roquefort, a piece of poached pear and a glass of Elysium.

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