Lotus Biscoff Pear Tart



For the dough:

  • 250g flour
  • 15g fresh yeast or 7.5g dried yeast
  • 115g milk
  • ½ egg
  • 75g butter, softened
  • 3g salt
  • 75g sugar

For the filling:

  • 300ml milk
  • 75g sugar
  • 25g vanilla custard powder
  • 2 egg yolks
  • 50g Lotus Biscoff biscuits
  • 3-4 ripe Williams pears, fresh or tinned
  • a pinch of ground cinnamon (optional)
  • apricot jam, for glazing


  1. First make the dough. Put the flour in a bowl. Dissolve the yeast in the milk and add to the flour with the egg and butter. Mix thoroughly.
  2.  Add the salt and sugar, knead for 5 minutes in a food processor at the lowest setting. Cover and leave to rise for 30 minutes in a warm place.
  3. Preheat the oven to 190°C. Make the filling. Bring the milk to the boil with half the sugar. Mix the rest of the sugar, the custard powder and the egg yolks, add a splash of milk if necessary and pour in the rest of the boiling milk. Pour this mixture back into the pan and heat until thickened, stirring continuously.
  4. Roll out half of the dough so that it is 2mm thick (keep the rest for another recipe) and use to line a 24cm fluted baking tin. Leave to rest and trim the edges.
  5. Put the Biscoff on top of the dough, cover with a 1cm layer of custard mixture and top with the pears. Sprinkle with cinnamon if you wish.
  6.  Bake the pear tart in the oven for 15 to 20 minutes. Leave to cool completely, remove from the tin and glaze with apricot jam.