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1
To make the crust, put the walnuts in a food processor and pulse until ground.
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2
Add the flour, sugar and salt and pulse just to combine.
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3
Add the butter and pulse until most of the butter is incorporated into the flour.
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4
Add the yolk mixture and pulse until the dough begins to come together.
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5
Gather the dough into a ball, flatten into a disk, wrap in plastic.
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6
Chill.
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7
To make the filling, melt the butter in a large, heavy skillet over medium-high heat.
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8
Add half the pears to the skillet and saute until browned on both sides, about 8 minutes.
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9
Remove the pears from the skillet and repeat with the remaining pears.
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10
Set aside.
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11
Preheat the oven to 350 degrees.
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12
Roll out the dough between large sheets of plastic wrap and fit it into a 10-inch tart pan with a removable bottom.
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13
Cover with parchment paper or aluminum foil and fill with pie weights or dried beans.
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14
Bake for 20 minutes.
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15
Remove the paper and weights and bake the crust until it is golden, about 7 minutes more.
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16
Arrange the pear halves in a circle over the dough, core side down and wider end toward the edge of the pan.
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17
Fill in the center with more pears.
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18
Crumble the cheese over and around the pears.
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19
Whisk together the half-and- half, sugar, egg yolks and flour.
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20
Pour over the pears.
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21
Bake until the custard is set, about 45 minutes.
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22
Meanwhile, simmer the port in a small saucepan until it is reduced to a syrup.
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23
While the tart is still warm and just before serving, brush the port over the pears.
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24
Cut into wedges and serve.
