Pear and Custard Tart with Almond Praline
- 16 portions
1. Preheat oven to 160°C/140°C fan forced. Place milk, PLAISTOWE Dutch Processed Cocoa, cinnamon and sugar in a medium saucepan, bring to the boil; stirring. Remove from heat, set aside to cool for 10 minutes.
2. Meanwhile spread the brioche with butter, cut into triangles; overlap triangles in a 20cm square oven proof dish, sprinkling NESTLÉ Royal between layers. Whisk eggs and vanilla add to milk mixture. Pour over bread and press down firmly.
3. Bake for 45 minutes. Serve with ice cream.