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1
Whisk 2 egg yolks with 120 grams of sugar in a large bowl until the mixture whitens.
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2
Add 120 gram of soft butter and mix.
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3
When the mixture is smooth, add the flour and baking powder. Stir to form a smooth dough.
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4
Wrap in plastic wrap and store in the refrigerator for 2 hours.
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5
Preheat oven to 180 degrees Celsius.
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6
Roll out the pastry, 5 centimeters thick, on a lightly floured parchment paper.
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7
Butter your pastry ring. Cut the dough using the ring as a template and place it (along with the pastry ring) on a baking tray covered with parchment paper. It is important to cook the shortbread crust in the ring so it does not change shape while baking.
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8
Bake for 10-12 minutes. Let it cool. It should be slightly golden because it will bake again with hazelnut cream and pears.
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9
To prepare the filling, mix 100 grams of butter and 100 grams of sugar in a bowl. Add the ground hazelnuts, the eggs, and then the heavy cream. Use a wooden spoon or spatula but not a whisk, as this would incorporate air in the preparation which would make the dish too puffy while cooking.
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10
Spread the cream on the cold shortbread.
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11
Wash the pears, cut them in slices keeping the skin, and place on the hazelnut cream.
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12
Sprinkle with 1 tablespoon of sugar and bake at 200 C for 25/30 minutes.
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13
Pour the jelly in a small bowl, warm it in the microwave, and use a brush to glaze the cake.
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14
Add the crushed pistachios for decoration.
