Florentine Pear Tart

Summary

Ingredients

For the shortcrust pastry:

• 125 g butter
• 1 tablespoon oil
• 50 grams sugar
• 1 pinch (s) salt
• 2 egg yolks
• 200 g flour
• 1 pinch baking powder
• 1 tablespoon water

For the filling:

• 300 ml milk
• 1 packet custard powder, vanilla
• 100 g chocolate, white
• 100 g almond (s), round
• 100 ml egg liqueur
• 2 egg whites
• 25 g suar
• 2 large pear (s), firm

For covering:

• 25 g butter
• 75 grams sugar
• 1 tablespoon honey
• 2 Table spoons milk
• 150 g walnuts, chopped
• 50 g almond (s), chopped
• 3 tablespoon fruits, candied or raisins

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Instructions

1. Grease a springform pan (26 cm) and chill.
2. For the (stirred) shortcrust pastry, mix together the butter, oil, sugar and salt and stir in the egg yolks. Add the flour, baking powder and water and stir in as well, so that a coarse, crumbly mixture is formed at first. Combine by hand to form a smooth dough and line the mold with it (the edge should be approx. 3 cm high). Refrigerate.
3. For the filling, mix the pudding powder with 50 ml milk. Bring the rest of the milk to the boil, add the mixed powder and bring to the boil again, stirring constantly, until the whole thing thickens. Remove from heat and let cool down for about 5 minutes.
4. In the meantime, stir occasionally so that no skin forms.
5. Then break the white chocolate into pieces and let it melt in the pudding while stirring. Then stir in the almonds and egg liqueur.
6. Beat the egg whites with the sugar until stiff, then gradually pour in the sugar and continue beating until it has dissolved. Set aside for now.
7. Peel and core the pears and cut into narrow wedges. Spread evenly over the shortcrust pastry.
8. Fold the egg whites into the pudding mixture, then spread over the pears.
9. Bake at 180 ° C top / bottom heat (preheated) for about 15 minutes until a firm surface has formed.
10. In the meantime, mix the butter, sugar and honey in a small saucepan and bring to the boil for the topping. Deglaze with the milk, stir in the nuts, almonds and fruits.
11. Spread this mixture on the pre-baked cake, put it back in the oven and finish baking for about 20 minutes.
12. Annotation:
13. The filling can also be made with dark chocolate and chocolate pudding powder. In this case, however, it is better to use 50 g of sugar for the filling, since dark chocolate is less sweet than white chocolate, unless you want a more tart filling anyway.