The Best Pear Tart! 🤤Pearfection in every bite! 🍐

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Combine flour, icing sugar, salt, and butter in a bowl. Rub them between your fingers or use a stand mixer.

Add the beaten egg and mix until it forms a ball. If the dough is too dry, add 1-2 tablespoons of ice-cold water.

Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.

Peel, halve, core, and thinly slice the pears. Place them on a paper towel to dry.

In a bowl, combine the egg yolks, sugar, cornflour, and lemon zest. Mix well.

Slowly pour about 100ml of the milk into the mixture and mix again.

Transfer the remaining milk to a saucepan and bring it to a boil, then gradually add the yolk mixture to the milk, stirring constantly.

Cook until the custard has thickened. Cover it with cling film directly on the surface and set aside.

Preheat the oven to 180°C.

Roll out the dough and fit it into your well-buttered tart tin. Trim the edges and prick the bottom with a fork.

Place it in the freezer for at least 15 minutes. Line it with parchment paper and fill it with baking beans or uncooked rice.

Bake for 15 minutes, then remove the parchment with the baking beans, brush with beaten egg yolk and bake for another 5 minutes.

Allow it to cool, then use a grater to even out the edges.

Fill the tart case with the custard, spread it evenly, and arrange pear slices on top.

Sprinkle chopped pecans, brush with remaining egg yolk, and bake at 180°C for 30-35 minutes or until nicely browned.

Let it cool, then remove it from the tin. Decorate with mint leaves and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens