Summary

Ingredients

For the shortcrust pastry:

• 180 g wheat flour, (whole rain)
• 90 g mararine, Alsan S bio or alternatively butter, room temperature
• 1 teaspoon, leveled sea salt
• 45 ml water, cold (approximate)

For covering:

• 2 small pear (s), ripe and aromatic
• 100 g oat cream cheese
• 80 g crème fraîche
• 1 teaspoon, leveled honey, creamy
• 30 g walnuts
• sea salt
• Pepper from the grinder
• some Alsan S organic margarine or alternatively butter, room temperature
• some breadcrumbs

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Instructions

1. For the shortcrust pastry, process all the ingredients into a smooth dough and cover and chill for 30 minutes. If the dough is not smooth, use a little more water if necessary.
2. Preheat the oven to 180 ° C (top and bottom heat).
3. Coarsely grind the walnuts for the topping. If you don`t have a grinder, you just put the walnuts in a freezer bag, close it and use a rolling pin to crush the walnuts by rolling over the walnuts as if you were rolling out dough. Loosen the walnuts a little from time to time, as they can stick to the bag due to the escaping oil.
4. Mix the goat cream cheese with the crème fraîche, honey and walnuts. This works particularly well with the electric mixer.
5. Grease the tart molds and sprinkle with the breadcrumbs.
6. Divide the dough into 4 parts, roll out round and line the tart molds with it. Prick the dough several times with a fork and bake blind on the middle rack for about 10 minutes.
7. In the meantime, wash the pears, remove the core and cut into thin slices.
8. Brush the pre-baked tartes with a little cream. Then place on top of the tarts with pears. Lightly salt and pepper again. Spread the rest of the cream evenly over the pears and bake the tarts for 20 minutes.
9. Let the finished tartes cool for approx. 3 minutes, remove them from the molds and serve while still warm.
10. A fresh leaf salad, such as lamb`s lettuce with orange wedges and walnuts, goes well with it.
11. One tart per person is sufficient as a starter. As a light main course, take 2 pieces per person.