Pear & Custard Tart

Name: Pear & Custard Tart
Cuisine: British
Ingredients: 1 Frozen Sweet Flan/Pie Base * I used 22cm case; *Note: I am sure that the home made sweet tart base would taste a lot better, but ready-to-bake frozen Sweet Pie Base is just fine; 2-3 Ripe Pears *sliced; 2 Eggs; 1/4 cup Caster Sugar; 1/2 cup Cream OR Milk; 1 teaspoon Vanilla Extract; 1 tablespoon Plain Flour

Hiroko Liston @hirokoliston

Melbourne, Australia

When I find some pears in the fruit basket getting very soft, I always make them into ‘Pear Upside-down Cake‘. But I recently discovered this custard tart is another good dessert to use up the softened pears. This is almost identical to my ‘Banana & Custard Tart‘. Pears can be replaced by peaches, cherries, apples or other fruit of your choice.

Hiroko Liston @hirokoliston

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Ingredients

1Frozen Sweet Flan/Pie Base * I used 22cm case
*Note: I am sure that the home made sweet tart base would taste a lot better, but ready-to-bake frozen Sweet Pie Base is just fine
2-3Ripe Pears *sliced
2Eggs
1/4 cupCaster Sugar
1/2 cupCream OR Milk
1 teaspoonVanilla Extract
1 tablespoonPlain Flour

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Steps

1

Preheat oven to 160 to 170C. Place the frozen sweet pie base on an oven tray.
2

Mix Eggs, Sugar, Cream (OR Milk), Flour and Vanilla very well, then warm in the microwave. Do not cook the mixture, you just need to warm it at low power for a few minutes.
3

Slice the Pears and arrange the pieces on the pie base. If the pie base is still frozen, it is OK.
4

Pour the egg mixture over the Pear pieces, then bake for 50 minutes or until the custard is cooked and golden. Cool completely.