Galvin Brother's London Eye tart recipe

11 ratings Rate
  • Serves 12
  • 30mins to prepare, 1hr 30min mins to cook and 45mins to cool
  • 643 calories / serving
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(h)london eye tart Great British Chef TESCO

The children will love making this brilliant piece of art that they can eat! There's lots to do for all different age groups; a perfect weekend project.

  1. To make the pastry, ask your little helper to place the flour, salt and butter into a bowl.
  2. Using their fingertips, ask them to rub the butter into the flour until the mixture resembles breadcrumbs.
  3. Add 2 tbsp of cold water and help your helper form the dough into a ball. Wrap in cling film and set aside for 30 minutes.
  4. Place a pan over a medium heat and add the sugar with 500ml of water, stir until the sugar dissolves.
  5. Ask your helper to peel the pears add them in the pan, along with the cinnamon and cloves. Squeeze juice from the lemon into the pan and add the lemon remains and orange zest.
  6. Add the vanilla essence to the pan and enough water so that the pears are covered. 
  7. Ask your helper to cut out a circle of nonstick baking paper large enough to fit inside the pan. Lie the pears on top of the baking paper and weigh them down with a small saucepan lid so that the pears are submerged.
  8. Bring to a simmer for 20 minutes, or until a knife can pierce the flesh of the pears easily. Remove from the heat with a slotted spoon and set aside onto a plate for 15 minutes. Throw away the liquid and solids.
  9. For the frangipane, add the butter and sugar into a bowl and beat together until pale and fluffy. This would be a great step for your little helper to get involved in.
  10. Ask your helper to crack the eggs, beating each one at a time until all of the eggs have been fully combined. Fold the egg mixture into the flour and ground almonds until combined.
  11. Preheat your oven to Gas Mark 5, 190°C, fan 170°C.
  12. Roll out the pastry to 1/2 cm thickness onto a lightly floured work surface. Use it to line the fluted tart tin and place into the fridge to for 30 minutes.
  13. From around the edge of the tin, ask your helper to trim away any excess pastry. Fill the tart with the frangipane; any excess mix can be kept for up to 2 days.
  14. Cut the pears in halves lengthways and ask your helper to remove the cores with a spoon. Cut each pear into strips and lay onto the pastry to make the spokes of the London Eye.
  15. Use the strawberries to make the pods of the London Eye and the raspberries for the lights – this is a lot of fun so feel free to leave your helper to design their own. Place into the oven for approximately 1 hour until the pastry is golden and the filling has set.
  16. Remove from the oven and sprinkle with the extra 2 teaspoons of caster sugar and place back into the oven for a further 15 minutes. Remove from the oven and set aside to cool, then transfer to a wire rack.
  17. Along the exterior of the London Eye, pipe small dots of crème fraîche to finish and serve.

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  • Ingredients

  • For the poached pears

  • 2 pears, large
  • 125g (4oz) caster sugar
  • 1 cinnamon stick, broken in half
  • 3 cloves
  • ½ lemon
  • 1 orange, 3 strips peel only
  • ½tsp vanilla essence
  • For the pastry

  • 250g (8oz) plain flour
  • 1 pinch salt
  • 100g (3½oz) butter
  • For the frangipane filling

  • 250g (8oz) unsalted butter
  • 250g (8oz) caster sugar
  • 5 eggs
  • 50g plain flour
  • 250g (8oz) ground almonds
  • To decorate

  • 4 strawberries, hulled and halved
  • 12 raspberries
  • 2tsp caster sugar
  • 100g (3½oz) crème fraîche
  • Energy 2680kj 643kcal 32%
  • Fat 42g 60%
  • Saturates 18g 92%
  • Sugars 39g 44%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 59.1g Protein 10.3g Fibre 4.4g


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