Fine pear cream tart

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 3 medium sized pears (approx. 200 g each)
  • 7-10 Tbsp juice of 1/2 lemon
  • 200 g soft butter or margarine
  • 300 g Sugar
  • 3 Eggs (size M)
  • 100 ml Milk
  • 300 g Flour
  • 1/2 package Baking Powder
  • 100 g ground hazelnuts
  • 2 TABLESPOONS Apricot Jam
  • 50 g Hazelnut flakes
  • 4 sheets Gelatine
  • 250 g Schmand
  • 1 package Vanillin sugar
  • 350 g Whipped cream
  • 16 Hazelnut kernels
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Mint

Directions

  1. 1

    Peel and quarter 2 1/2 pears and remove the core. Sprinkle with some lemon juice. Dice the fat. Beat the fat and 200 g sugar with the whisk of the hand mixer until foamy. Add eggs and milk bit by bit.

  2. 2

    Mix flour with baking powder and hazelnuts and fold into the fat-egg mixture. Grease a springform pan (26 cm Ø), dust with flour and fill in about half of the dough. Spread pear quarters on top and cover with the remaining dough. In a preheated oven (electric cooker: 175 °C/ gas: level 2)

  3. 3

    Bake for about 50 minutes. Then take out, let it cool down for about 10 minutes, take it out of the tin and let it cool down on a cake rack for about 1 hour. Bring the apricot jam to the boil with 2 tablespoons of water and spread the cake all around. Sprinkle the edge of the cake with hazelnut flakes (keep some for the middle of the cake). In the meantime, soak the gelatine in cold water for about 5 minutes.

  4. 4

    Warm up some sour cream with the remaining sugar and vanilla sugar. Squeeze the gelatine well and dissolve in it. Stir the rest of the sour cream with the gelatine-sour cream mixture until smooth and chill for about 10 minutes. In the meantime, whip the cream until stiff and put in a cool place. As soon as the sour cream starts to gel, fold in the cream. Spread the surface of the cake with about 2/3 of the cream. Pour the rest of the cream into a piping bag with a perforated spout and spray about 16 tuffs on top. Put the cake in a cool place for about 2 hours. Halve the remaining pear halves and remove the core. Sprinkle pear quarters with the remaining lemon juice and cut into 16 thin slices.

  5. 5

    Spread the surface of the cake with about 2/3 of the cream. Pour the rest of the cream into a piping bag with a perforated spout and spray about 16 tuffs on top. Put the cake in a cool place for about 2 hours. Halve the remaining pear halves and remove the core. Sprinkle pear quarters with the remaining lemon juice and cut into 16 thin slices. Decorate the tart with 1 pear slice and 1 hazelnut. Decorate with remaining hazelnut leaves and mint

Nutrition Facts

KCAL
450 kcal
CARBS
40 g
FATS
30 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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