Ingredients Tart Dough

1 ¾ cup all purpose flour

1 tsp salt

2 tbsp sugar

1 cup Kerrygold

Unsalted Butter

4 tbsp water

Irish Cream Custard

½ cup Kerrygold Irish Cream

½ cup almond milk

½ cup roasted almonds

2 tbsp cocoa powder

1 tsp dried lavender powder

3 tbsp sugaar

1ea gelatin (pkg)

½ cup heavy whipping cream

Poached Pear

3ea bosc pears

3 cups red wine

¼ cup red wine vinegar

1 cup water

3 tbsp honey

2 tbsp sugar

1 tsp salt

1 tbsp dried lavender

2ea star anise

Instructions:

For the Tart Dough:

  1. In a stand mixer sift all dry ingredients together with paddle attachment.
  2. Dice cold Kerrygold Unsalted Butter and add to stand mixer. Mix on medium speed till small granules form
  3. Add water one tablespoon at time till dough forms.
  4. Wrap in plastic and refrigerate for one hour.
  5. Roll dough ½ inch thick and place in baking mold.
  6. Bake at 400F for 20 mins or till golden brown.
  7. Cool dough to room temperature before you fill.

For the Irish Cream Custard:

  1. Place Kerrygold Irish Cream, almond milk, roasted almonds, coco powder, lavender, sugar in a medium pot. Reduce by half over medium heat.
  2. Add gelatin to reduced cream mixture, simmer for an additional minute. Strain into a mixing bowl and cool to room temperature.
  3. In a separate mixing bowl whip ½ cup of cream to soft peaks.
  4. Fold whip cream into room temperature Irish cream mixture.
  5. Fill Tart shell with mixture then refrigerate for 1 hour.

For the Poached Pears:

  1. Peel and core pears.
  2. Place all ingredients in a medium pot and place over medium heat.
  3. Simmer pears for 30 mins or till tender.
  4. Cool, slice, and reserve to garnish the top of tart.