European Pear Custard Tart
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
European Pear Custard Tart
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
Cooking Instructions
- 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.
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