Almond and pear tartlets with honeycomb ice-cream Dessert

Ingredients recipe (serves 4)

1L vanilla ice-cream, softened
1 x 50g bar Nestle Violet Crumble, coarsely chopped
1 1/2 tbs honey
1 sheet (25 x 25cm) frozen ready-rolled puff pastry, just thawed (see tip)
1 egg, lightly whisked
1 x 410g can pear halves in natural juice, drained
35g (1/3 cup) flaked almonds
1 tbs caster sugar

Method of recipe


1.Combine the ice-cream, Violet Crumble and honey in a large bowl. Return the mixture to the ice-cream container. Place in the freezer for 2 hours or until firm.

2.Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Use a 10.5cm-diameter fluted round pastry cutter to cut 4 discs from the pastry. Place the pastry discs on the lined tray.

3.Brush the discs with the egg. Place 1 pear half in the centre of each disc.

4.Combine the almonds and sugar in a bowl. Sprinkle evenly over the pastries. Bake in oven for 15 minutes or until the pastry is puffed and golden. Serve warm with a scoop of the honeycomb ice-cream.

Notes
Don't thaw the pastry completely or it will be too soft and difficult to work with.
As a healthier alternative to the honeycomb ice-cream, try serving these tartlets with reduced-fat vanilla yoghurt.