Simple Way to Make Favorite European Pear Custard Tart
Hello everybody, it's Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Homemade European Pear Custard Tart. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from European Pear Custard Tart, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare European Pear Custard Tart delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few ingredients. You can cook European Pear Custard Tart using 16 ingredients and 10 steps. Here is how you cook that.
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
Ingredients and spices that need to be Make ready to make European Pear Custard Tart:
- Tart Crust:
- 100 grams Cake flour
- 25 grams Almond Powder
- 20 grams Granulated sugar
- 1 pinch Salt
- 70 grams Unsalted butter
- 1 Egg yolk
- 1 tsp Water
- To make the custard cream:
- 250 ml Milk
- 3 Egg yolk
- 60 grams Granulated sugar
- 1 tbsp each Cornstarch, cake flour
- 1 splash Vanilla extract
- 20 grams Unsalted butter
- 1 can Canned pears
Steps to make European Pear Custard Tart
- Bring the butter to room temperature, then sift together the flour, almond powder, granulated sugar, and salt.
- 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.
- Wrap the pastry dough in plastic wrap, let chill in the refrigerator for about an hour, then roll out to a 5-mm thickness.
- Coat the tart pan with butter and sprinkle with flour, fill with the pastry dough, then prick it several times with a fork.
- Fill with thinly sliced canned pears.
- Pour on the chilled custard cream and spread evenly.
- Bake for 25 to 30 minutes in an oven preheated to 180℃.
- 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.
- Boil the milk in a sauce pan, then stir it into the custard mixture a little at a time.
- 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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