Pear Tart with Custard Cream
Traditional and Thermomix Recipe.
Autumn has arrived, and this dessert represents a sweet memory for me. It was a recipe from my grandmother, who prepared it in her pastry shop
The delicate and enveloping shortcrust pastry filled with a fragrant lemon custard cream. It couldn’t miss the homemade jam glaze.
For the pears, I used medium-sized Kaisers.
In the recipe, you will find, in addition to the usual ingredients, the possibility to replace them with more dietetic ingredients for those who want to indulge a little without affecting their diet, you will also find instructions for low glycemic index.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 417.05 (Kcal)
- Carbohydrates 63.52 (g) of which sugars 34.46 (g)
- Proteins 7.76 (g)
- Fat 15.85 (g) of which saturated 9.36 (g)of which unsaturated 6.01 (g)
- Fibers 3.01 (g)
- Sodium 53.65 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Pear Tart with Custard Cream
- 2 3/4 cups all-purpose flour (Or whole wheat flour)
- 1 egg
- 2/3 cup sugar (or 40 stevia or 130 erythritol)
- 9 tbsps butter (or 7 tbsps coconut butter)
- 1 tsp baking powder
- 1 pinch salt
- 1/3 cup cornstarch (Or oat flour)
- 2 1/8 cups milk
- 7 tbsps sugar (or 2 tbsps stevia or 1/2 cup erythritol)
- 3 egg yolks
- 1 lemon zest (grated)
- 1 pinch vanillin
- 5 Kaiser pears (medium)
- 4 tbsps jam (of choice)
- 4 tbsps water
- 1 pinch ground cinnamon
Pear Tart with Custard Cream
Tools
Pear Tart with Custard Cream
- 1 Stand Mixer
- 1 Baking Pan for 9.5 inch tart
- 1 Pot
- 1 Electric Whisk
- Parchment Paper
- 1 Knife
- 1 Spatula
Steps
Pear Tart with Custard Cream
The first thing to do if you are using butter is to take it out of the fridge 30 minutes before.
Put the sugar and softened butter in a bowl and mix them with a fork or whisk until the mixture becomes creamy.
Add the egg and continue to mix. Add the previously sifted flour together with the baking powder and a pinch of salt.
Knead and form 1 dough ball. Wrap it in plastic wrap and let it rest in the refrigerator for about 1 hour. Meanwhile, prepare the custard.
In a pot, mix the egg yolks with the sugar. Add the cornstarch and combine until a cream forms.
Heat the milk and then pour it into the egg mixture. Turn on the heat and cook, stirring on low heat, until the cream becomes thick. At this point, add the grated orange zest.
Turn off the heat and cover the cream with plastic wrap, letting it touch the cream, and wait for it to cool.
The shortcrust pastry
Put the sugar in the bowl and powder: 15 sec/speed 10. Gather on the bottom with the spatula
Add butter, all-purpose flour, egg, salt, and sugar, knead: 30 sec/speed 5. Transfer the dough to the work surface,
shape it into a dough ball and wrap it in plastic wrap. Place in the refrigerator for 1 hour.
Put milk, egg yolks, sugar, grated orange zest, vanilla, cornstarch or potato starch in the bowl, and cook: 7 min/194°F/speed 4.
Transfer the cream to a bowl, cover with plastic wrap adhering to the surface, and let it cool.
Now that the preparations are ready, preheat the oven to 356°F static.
Take the shortcrust pastry from the refrigerator and roll it out with a rolling pin between two sheets of parchment paper, leaving a thickness of about 1/8 inch.
Line the inside of a 9.5-inch springform pan with the shortcrust pastry up to the edges, trim the excess with a knife, and prick the bottom.
Pour the cold or room temperature custard cream inside the shortcrust base and level it with a spatula.
Now cut the pears in half keeping the skin, remove the stem and seeds.
On the surface of the cake, create a radial decoration by placing the pear halves with the narrow part towards the center and the larger base towards the outside.
In a small bowl, pour 4 tablespoons of your favorite jam, and if it’s in pieces, blend it with as many tablespoons of water and 1 pinch of cinnamon.
Brush the back of the pears with a kitchen brush, and bake in a preheated oven at 356°F for about 30-35 minutes. Check that the shortcrust is golden before taking it out. Allow to cool well before slicing and serving. Here is the Pear Tart with Custard Cream ready
Let’s slice it…. what a spectacle.
Storage and Variations
Pear Tart with Custard Cream.
This tart can be stored outside the fridge for up to 2 days in winter, while in summer it must be refrigerated.
The pears can be replaced with apples or kiwis.
FAQ (Questions and Answers)
ask me
Can I use other fruits?
yes.
