Pear And Almond Cream Tart

1. 1

   Preheat the oven to 180 degrees Celsius. Peel the pears and cut them lengthwise removing the heart and seeds.

2. 2

   Add the pears, sugar, and wine to a non stick pot and bring to the boil. Simmer on low 10 minutes until the pears are tender.

3. 3

   Strain the liquid and add to the heat again to thicken and caramelize. Set aside to cool.

4. 4

   Bake the pie crust 12 minutes then set aside to cool.

5. 5

   Then make the pastry cream. Add the eggs, milk, sugar, rum, and flour to a double boiler. Constantly stir until the mixture thickens.

6. 6

   Pour the cream into a shallow container, cover with plastic wrap directly touching the cream, and let cool.

7. 7

   Next, make the almond cream. Beat together the eggs, sugar, almond flour, butter, and wine until combined. Then add in 300 grams of the pastry cream you previously made.

8. 8

   Pour the almond cream into the cooled pie crust.

9. 9

   Add in the pear halves cut side down in a circle.

10. 10

    Bake 30 minutes until set and golden. If possible, cool outside the pan for a crispier crust.

* Per serving · 4 servings · Values may vary.

No additional tips available.