I guess this is a random mix.... a take on a mexican savoury method, combined with the beautiful produce and flavours of the winter season. The tostada acts as the 'base' of this dessert and provides a wonderful crunchy and crisp texture, almost like a cracker or flatbread. The pears baked in the caramel, low and slow, make them nice and caramelised. Throw it all together with a fragrant tea cream and a sprinkling of pistachios and there you have it...... my take on a dessert tostada.
Tostada is actually the mexican word for toasted. In cuisine however, it is traditionally a Mexican pancake that has been deep fried and and topped with a mixture of mince, vegetables and beans. Living in Auckland, I am very lucky to be surrounded in a melting pot of cultures. Think Asian, Indian, Mexican, American, Maori, European... you name it! Every culture and their cuisine, deserve to be respected. So discovering tostadas was only a matter of time! Crunchy, delicious and very very flavoursome......
So I got thinking.... how about a sweet take on this savoury classic? If you're not a fan of earl grey, feel free to use another tea flavour... however I recommend using a black leaf tea to blend nicely with the caramel and pears. There are so many great teas out there to chose from! I'm loving the Harney & Sons teas at the moment because of their cute tins :) :) If you're not a tea fan at all, go ahead and leave it out! Experiment, be bold and authentic! Creativity takes courage.... in saying this i'll have to admit this recipe was also inspired by one of my friends. Her favourite quote is the famous pineapple quote by Katherine Gaskin. "Be a pineapple, stand tall, wear a crown and be sweet on the inside" - Katherine Gaskin. You can even buy it as an art print!
And so i'll think i'll leave it there for now.... I hope you enjoy this recipe and feel free to ask questions!
Have a great week... smile, laugh and most importantly remember to remain sweet on the inside.