This tart is everything you want to be serving this holiday season. It’s sweet, full of holiday spices and the salted caramel adds the perfect decadent touch.

Crust:
• 250g Biscoff cookies, pulsed in food processor or blender until fine crumb
• 1/4 cup butter, melted
• Pinch of salt

Poached Pears:
• 2 Bosc pears, peeled, halved and seeds/stem removed
• 3 cups apple cider
• 1/4 cup maple syrup
• 1 cinnamon stick

Filling:
• 2/3 cup whipping cream, whipped to soft peaks
• 1/4 cup Coop Micro Creamery Salted Caramel Spread

Additional:
+ 1/4 cup Coop Micro Creamer Salted Caramel Spread
+ 1 tsp Maldon Salt
+ cinnamon
+ toasted slivered almonds

Method:

Preheat oven to 350’F. To make crust: in a large bowl, combine cookie crumbs, butter and salt and stir until fully combined. Press into the bottom of a 4×14” tart pan, pressing gently up sides and ensuring it is packed well with the back of a spoon. Bake on a cookie sheet (this is important as excess butter will drip out), for 10 minutes. Remove and set aside to cool.

To poach pears: in a medium pot bring cider, maple syrup and salt to a simmer. Add pears and poach for 15-20 minutes or until tender but not mushy. Remove from liquid and set aside. Once cool, slice as desired.

For the filling: fold salted caramel spread in to whipped cream.

To assemble: spread 1/4 cup of salted caramel spread over bottoms of crust. Top with filling, spreading to edges. Place in fridge for 30 minutes. Top with poached pears. Sprinkle with maldon, cinnamon and almonds. Refrigerate 1 hour before serving, up to 1 day. Enjoy!

Recipe created by Chef Dany Duguay