Pear tart

Name: Pear tart
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 1 package Vanilla-flavoured pudding powder (for 500 ml milk); 400 ml Milk; 150 g Sugar; 200 g Flour; 100 ground hazelnuts; 1 pinch Salt; 175 g Butter or margarine; 1 egg (size M); 3 Pears; 1/8 l White wine (e.g. Riesling); 7-10 Tbsp juice of 1/2 lemon; 1 package Vanillin sugar; 250 g Mascarpone (Italian cream cheese); 50 g Dark chocolate coating; 25 g crushed pistachio kernels; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

1 package Vanilla-flavoured pudding powder (for 500 ml milk)
400 ml Milk
150 g Sugar
200 g Flour
100 ground hazelnuts
1 pinch Salt
175 g Butter or margarine
1 egg (size M)
3 Pears
1/8 l White wine (e.g. Riesling)
7-10 Tbsp juice of 1/2 lemon
1 package Vanillin sugar
250 g Mascarpone (Italian cream cheese)
50 g Dark chocolate coating
25 g crushed pistachio kernels
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Mix pudding powder, 4 tablespoons of milk and 50 g of sugar. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again. Cover immediately with cling film and leave to cool, preferably overnight.
2
For the short pastry, knead flour, hazelnuts, salt, 100 g sugar, fat and egg to a smooth dough. Chill for 30 minutes. Grease a tart mould (26 cm Ø). Roll out the dough to a circle (approx. 30 cm Ø) on a lightly floured work surface.
3
Lay out the mould with it. Prick the bottom several times with a fork. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-18 minutes. Let cool on a cake rack. Peel and quarter pears, remove core.
4
Bring wine, lemon juice, 1/4 litre water and vanillin sugar to the boil. Cook the pears for about 10 minutes. Take them out with a skimmer. Leave to cool completely. Beat the pudding with the whisk of the hand mixer until creamy.
5
Stir in the mascarpone. Spread the cream on the cooled down floor. Arrange the pear halves in a star shape. Chop the chocolate coating and melt in a hot water bath. Thread the tart. Sprinkle with pistachios.
6
Results in about 12 pieces.