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Ingredient
Pear & Custard Tart
Introduce
Chef :
Hiroko ListonPear & Custard Tart
When I find some pears in the fruit basket getting very soft, I always make them into ‘Pear Upside-down Cake‘. But I recently discovered this custard tart is another good dessert to use up the softened pears. This is almost identical to my ‘Banana & Custard Tart‘. Pears can be replaced by peaches, cherries, apples or other fruit of your choice.
Ingredient
2
Eggs
1/4 cup
Caster Sugar
1/2 cup
Cream OR Milk
1 teaspoon
Vanilla Extract
1 tablespoon
Plain Flour
Cooking instructions
* Step 1
Preheat oven to 160 to 170C. Place the frozen sweet pie base on an oven tray.
* Step 2
Mix Eggs, Sugar, Cream (OR Milk), Flour and Vanilla very well, then warm in the microwave. Do not cook the mixture, you just need to warm it at low power for a few minutes.
* Step 3
Slice the Pears and arrange the pieces on the pie base. If the pie base is still frozen, it is OK.
* Step 4
Pour the egg mixture over the Pear pieces, then bake for 50 minutes or until the custard is cooked and golden. Cool completely.
Note: if there is a photo you can click to enlarge it
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