Pear tart with pain d’épices cream
Gourmand Asia suggests you this pear tart with gingerbread cream. An easy dessert to enjoy!
1. Preheat the oven to th. 6-180°C. Place the pastry dough into a tart pan lined with parchment paper and prick with a fork.
2. Cut the pain d’épices into pieces, blend coarsely and set aside some for decoration. Beat the softened butter with 75 g of sugar, add the egg yolks, cornstarch, the pain d’épices powder and the cream. Mix well.
3. Peel the pears, cut them in half and remove the core and seeds. Squeeze the lemon and pour the juice over the fruit halves so they do not get dark.
4. Spread the pain d’épices cream on the tart shell, smooth with a metal spatula and place the pear halves on top, round side up. Sprinkle with the remaining pain d’épices powder, flaked almonds, and the remaining sugar. Bake for 35 minutes. Unmold, serve warm or cold.
Photo credit: Sucré Salé
