I assembled the dessert by filling the tart shells with lightly sweetened whipped creme fraiche and cream, then topped that with a layer of sweet huckleberry compote. The compote was drizzled with a port and star anise syrup, then a sauteed pear half was fanned out over it and napped with a pear brandy sabayon. I used a propane torch to toast the sabayon and warm the pear. A little more of the port syrup on the plate completed the dessert.
I was really pleased with the way it all came together and loved how the pears looked against the dark purple huckleberries. The duck fat made a great flaky crust but also gave an unexpected yet intriguing flavor note to the sweet, juicy pears. It was such a fun dessert to create and Hank told me that the pear tart was one of the most complimented dishes of the night ... very cool!