About this recipe:A deliciously different fruit tart dish. A crispy flour tortilla cup is filled with a pecan-coated ball of ice cream, then topped with a lightly spiced, sweetened pear mix. Drizzle with honey before serving, if desired.
4 pears, cored and diced
100g caster sugar
1 tablespoon cornflour
2 teaspoons ground cinnamon
1 teaspoon lemon zest
40g digestive biscuit crumbs
55g chopped pecans
1 litre vanilla ice cream
6 flour tortillas
1 litre vegetable oil for frying
4 tablespoons honey
1 teaspoon ground cinnamon
1 tablespoon caster sugar
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Method Prep:25min › Cook:5min › Ready in:30min
To Prepare Tortilla Cases: In a deep fat fryer, bring oil to 190 degrees C. Place one tortilla in the hot oil gently pressing the centre with a wooden spoon or ladle until the tortilla forms a cup. Gently turn and fry each tortilla separately until golden brown on both sides.
Combine pears, sugar, cornflour, 1 teaspoon cinnamon and lemon zest. Cook and stir over medium heat until mixture comes to the boil; cook 1 minute longer. Let mixture cool.
Combine digestive biscuit crumbs, pecans and remaining cinnamon. Form ice cream into 4 - 6 balls; roll into crumb mixture to coat.
Place an ice cream ball in each fried tortilla cup. Top with the cooled pear mixture. Fried tortilla cups can be brushed with honey and dusted with ground cinnamon and sugar before filling, if desired.