Dessert – serves 6 – 15 minutes

6 ready-made sand dough moulds
4 eggs, at room temperature
200 g almond paste (pack)
3 pears, peeled and cut into wedges
4 kletskoppen biscuits, crumbled
1 tub of lemon sorbet (500 ml)
450 ml Prosecco
30 ml vodka
6 strawberries
6 sprigs of mint
icing sugar


For the pear tarts:
Preheat the oven to 180 ºC. Mix the eggs and the almond paste in a food processor until the liquid is combined. Share between the tart moulds. Place three pieces of pear in each tartlet and then put the moulds in the oven for 8 minutes.

For the Scroppino:
Whilst the pears tartlets are in the oven, make the scroppino. With a hand blender, mix 1 large scoop of lemon sorbet for each person, with the prosecco and vodka, so that it forms a frothy drink. Pour into champagne glasses and garnish each glass with a sprig of mint and a strawberry.

Place a pear tart on each plate and sprinkle the crumbled kletskoppen around the tart. Sprinkle with icing sugar and serve, accompanied by a glass of refreshing scroppino.

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