| Portions |
|---|
| Makes 1 (10-inch) tart |
Ingredients
For the pastry cream:
- 2 cups milk
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the crust:
- ½ cup butter, room temperature
- ½ cup sugar
- ½ teaspoon almond extract
- 1 egg
- 1 egg yolk
- 1 ½ cups all-purpose flour
- ¼ cup almond flour or all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the topping:
- 1 pear, peeled and diced
- 100g dark chocolate, roughly chopped
- 2–3 tablespoons sliced almonds
Directions
- For the pastry cream, heat the milk in a medium saucepan over low heat until steaming. In a large heatproof bowl, whisk together the sugar, cornstarch, and flour. Whisk in the eggs. While whisking constantly, slowly beat the hot milk into the egg mixture then return the mixture to the pot and cook, stirring constantly, for 2 to 3 minutes or until the mixture has thickened and will coat the back of a spoon. Remove from heat, then stir in the vanilla and almond extract. Transfer the pastry cream back into the bowl and cover the surface with plastic wrap. Transfer to the fridge to cool while you prepare the pastry.
- In a large bowl, prepare the crust. Beat together the butter and sugar and add in the almond extract, egg, and egg yolk. Stir in the flour, almond flour (or more all-purpose flour), baking powder, and salt until the dough holds together then turn the dough out onto a work surface and lightly knead a couple times to bring together.
- Lightly grease a 10-inch removable bottom tart pan with non-stick cooking spray. Place on a sheet pan and set aside. Press the dough along the bottom and up the sides of the prepared tart pan and transfer to the fridge to chill and rest for 30 minutes.
- Once chilled, heat your oven to 375ºF. Retrieve the pastry cream and crust from the fridge. Spread the cream across the bottom of the crust and scatter with the diced pear, chocolate, and almonds. Bake for 35 to 40 minutes or until golden brown.
- Allow the tart to cool completely before slicing and serving.
Recipe Note: If you do not have a removable bottom tart pan, you can use a standard (not deep-dish) 9-inch pie plate.