Gingerbread pear tart

Ingredients for 1 servings:

• 250 g sour cream
• 5 m.-sized eggs
• 150 g sugar
• 1 pack of sauce powder, vanilla flavor (for cooking)
• 1 vanilla pod(s)
• 125 g butter
• 1 pinch of salt
• 125 g flour
• 75 g cornstarch
• 1 tsp, leveled baking powder
• 1 tsp, smothered cinnamon
• 1 tbsp cocoa powder
• 1 tsp, leveled gingerbread spice
• 5 pear(s), ripe

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Something good for the soul

For the topping, mix the sour cream with 3 eggs, 50g sugar, and the sauce powder until smooth. For the dough, split the vanilla pod lengthwise and scrape out the seeds. Beat the butter with 100g sugar, the vanilla seeds, and salt until creamy. Add 2 eggs one at a time and beat until creamy. Mix the remaining ingredients such as flour, cornstarch, cinnamon, cocoa, baking powder, and gingerbread spice together, sift them onto the egg mixture, and stir in. Pour the dough into a greased tart or springform pan, smooth it out, and press up an edge. Peel the pears, halve them lengthwise, and core them. Make a 3mm deep cross-shaped cut on the round side of the pears, distribute them evenly in the pan, and spread the topping on top. Bake in a preheated oven at 175°C, fan oven 150°C, gas mark 2, for 40-50 minutes.