Faced with the prospect of having the days free to yourself for a week whilst in Melbourne, what would you do with all that time? Go shopping? Well I did have some of that planned, for Melbourne has some uniquely beautiful boutiques down its narrow laneways and maze of interconnecting arcades, but I was also going to visit sites and monuments which I had been too young to appreciate on previous trips. However these were mere filler activities for those periods in between meals. So while Monsieur Poisson was exercising brain cells at his training course, I took to the streets of Melbourne with a very healthy appetite.
The tart is generous in size with four pear halves and is decorated by a split vanilla pod for good measure. Monsieur Poisson finds the tart a little too crusty with toffee around about a third of the edge and finds the tart hard to finish due to its sheer size. The crème anglaise is wonderfully runny and is punctuated with vanilla seeds.