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1
Make the Vanilla Cream In a medium bowl, whisk the egg yolks until smooth.
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2
In a medium saucepan, combine the milk, cream, sugar, cornstarch and vanilla bean paste and whisk until smooth.
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3
Cook over moderate heat, whisking constantly, until the mixture comes to a gentle simmer and thickens, about 5 minutes.
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4
While whisking constantly, drizzle one-third of the milk mixture into the egg yolks.
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5
Slowly drizzle the egg yolk mixture back into the saucepan, whisking constantly.
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6
Cook over moderately low heat, stirring occasionally, until the mixture is very thick, 2 to 3 minutes.
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7
Whisk in the butter, then strain the custard into a medium heatproof bowl.
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8
Press a piece of plastic wrap onto the surface of the vanilla cream and refrigerate until cold, about 2 hours.
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9
Meanwhile, Make the Crust Preheat the oven to 350.
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10
In a small bowl, whisk the flour with the tea and salt.
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11
In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar at medium-high speed until light and fluffy, about 3 minutes.
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12
Add the dry ingredients and beat at medium speed until well combined, 2 minutes.
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13
Press the dough into the bottom and halfway up the side of a 9-inch tart pan with a removable bottom.
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14
Refrigerate until firm, at least 30 minutes.
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15
Meanwhile, Make the Crust Bake the crust for 20 to 25 minutes, until lightly golden.
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16
Transfer to a wire rack and let cool slightly.
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17
Make the Topping Set the crust on a baking sheet.
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18
Scrape the vanilla cream into the crust, spreading it evenly.
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19
In a medium bowl, toss the pears with the sugar.
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20
Arrange the pear slices in a slightly overlapping circular pattern over the cream.
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21
Bake the tart for about 30 minutes, until the pears are softened and golden.
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22
Transfer the tart to a rack to cool.
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23
Serve at room temperature or chilled.
