European Pear Custard Tart

Name: European Pear Custard Tart
Cuisine: American
Ingredients: 100 grams Cake flour; 25 grams Almond Powder; 20 grams Granulated sugar; 1 pinch Salt; 70 grams Unsalted butter; 1 Egg yolk; 1 tsp Water; 250 ml Milk; 3 Egg yolk; 60 grams Granulated sugar; 1 tbsp each Cornstarch, cake flour; 1 splash Vanilla extract; 20 grams Unsalted butter; 1 can Canned pears

cookpad.japan @cookpad_jp

This is a tart that I learned nearly 20 years ago.
It had been a long time, but I had a craving for a custard tart so I made one.

Substituting with canned peaches is also delicious. Recipe by usamaaya

This is a tart that I learned nearly 20 years ago.
It had been a long time, but I had a craving for a custard tart so I made one.

Substituting with canned peaches is also delicious. Recipe by usamaaya

cookpad.japan @cookpad_jp

This is a tart that I learned nearly 20 years ago.
It had been a long time, but I had a craving for a custard tart so I made one.

Substituting with canned peaches is also delicious. Recipe by usamaaya

This is a tart that I learned nearly 20 years ago.
It had been a long time, but I had a craving for a custard tart so I made one.

Substituting with canned peaches is also delicious. Recipe by usamaaya

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Ingredients

Tart Crust:
100 gramsCake flour
25 gramsAlmond Powder
20 gramsGranulated sugar
1 pinchSalt
70 gramsUnsalted butter
1Egg yolk
1 tspWater
To make the custard cream:
250 mlMilk
3Egg yolk
60 gramsGranulated sugar
1 tbspeach Cornstarch, cake flour
1splash Vanilla extract
20 gramsUnsalted butter
1 canCanned pears

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Steps

1

Bring the butter to room temperature, then sift together the flour, almond powder, granulated sugar, and salt.
2

Add the butter, water, and egg yolks. Use your fingers to bind the dough together; once it binds, switch to a spatula to cut it up into fine crumbs.
3

Wrap the pastry dough in plastic wrap, let chill in the refrigerator for about an hour, then roll out to a 5-mm thickness.
4

Coat the tart pan with butter and sprinkle with flour, fill with the pastry dough, then prick it several times with a fork.
5

Fill with thinly sliced canned pears.
6

Pour on the chilled custard cream and spread evenly.
7

Bake for 25 to 30 minutes in an oven preheated to 180℃.
8

To make the custard: Combine the egg yolks and granulated sugar in a bowl and mix; when it pales, add the cornstarch and flour, and mix.
9

Boil the milk in a sauce pan, then stir it into the custard mixture a little at a time.
10

Return to the sauce pan, set over medium heat, and use a whisk to continuously stir until the custard thickens. When it comes to a boil, remove from heat and stir in the butter.