Inverted tartlets with pears and coconut Mini zuccotti panettone with coffee custard cream

These are simple and delicious pear and coconut upside-down tartlets are the right treats for one snack rewarding. The sweetness of pear happily marries the exotic and fragrant taste of coconut in this recipe easy And rapid to realize.

Ingrediants

  • 2 Abate pears
  • 100 g of soft butter
  • 100 g of cane sugar plus that for the molds
  • 140 g of flour 00
  • 50 g of dehydrated grated coconut
  • the zest of 1 untreated lemon
  • 2 eggs
  • 2 teaspoons of baking powder for cakes
  • 1 pinch of salt

How to prepare: Pear and coconut inverted tartlets

The easy recipe of pear and coconut upside-down tartlets it is ideal to prepare when you have little time available and the desire for a delicious dessert. Thanks to their small size, these pear tartlets are a bit reminiscent of muffins, they are perfect for one snack or a break with the you but also as simple dessert single portion.

We have chosen the pear abbot, variety with a juicy pulp and a sweet-sour taste, which goes well with the exotic scent of coconut. Choose ripe fruit but not excessively so that the slices remain intact even after cooking.

The pears, always succulent fruits, lend themselves well to the preparation of inverted desserts, all inspired by the famous apple tarte tatin. Clear and delicious demonstrations are the Tarte tarin with pears and cardamom and the pear Tatin with carnation pepper. And among our dessert proposals with pears you will also find the particular Cocoa tart with pears and cream cheese and the Buckwheat cake with pears.

OTHER DELICIOUS RECIPES: Plum and cheese tartlets, Apricot shortcrust tartlets, Kiwi granola tartlets

Easy Execution Preparation Time 20 min Cooking Time 25 min Servings 12

How to prepare: Pear and coconut inverted tartlets

Preparation Pear and coconut inverted tartlets - Phase 1

Preparation Pear and coconut inverted tartlets - Phase 1

To make the pear and coconut inverted tartlets you need to equip yourself with two muffin molds. First of all, dedicate yourself to the pears: cut them into slices about 1/2 cm thick in order to obtain discs just larger than the base of the chosen muffin molds. Grease and flour each single hollow and sprinkle a level spoonful of brown sugar inside each one.

Preparation Pear and coconut inverted tartlets - Phase 2

Preparation Pear and coconut inverted tartlets - Phase 2

Place a slice of pear on top. Now dedicate yourself to the base of the cakes: in a bowl, work the sugar and soft butter with an electric mixer.

Preparation Pear and coconut inverted tartlets - Phase 3

Preparation Pear and coconut inverted tartlets - Phase 3

Add the grated lemon zest and the eggs, incorporating them one at a time. Add the grated coconut, the sifted flour and baking powder and, finally, the pinch of salt. Mix, with the hand mixer or a hand whisk, until you get a homogeneous mixture.

Preparation Pear and coconut inverted tartlets - Phase 4

Preparation Pear and coconut inverted tartlets - Phase 4

Place a spoonful of the mixture inside the muffin molds. Level and cook in a preheated oven at 180 degrees for 22-25 minutes. Remove from the oven, leave to rest for 5 minutes then turn out the muffin pies on a cake rack.

Preparation Pear and coconut inverted tartlets - Step 5

Leave to settle for a few more minutes then serve the pears and coconut inverted cakes warm or cold.

.