Florentine Pear Tart

Ingredients for 1 servings:

• 125 g butter
• 1 tbsp oil
• 50 g sugar
• 1 pinch of salt
• 2 egg yolks
• 200 g flour
• 1 pinch of baking powder
• 1 tbsp water
• 300 ml milk
• 1 pack of pudding powder, vanilla
• 100 g chocolate, white
• 100 g almond(s), ground
• 100 ml egg liqueur
• 2 egg whites
• 25 g sugar
• 2 large pear(s), firm
• 25 g butter
• 75 g sugar
• 1 tbsp honey
• 2 tbsp milk
• 150 g walnuts, chopped
• 50 g almonds, chopped
• 3 tbsp fruits, candied or raisins

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Pears in vanilla cream on delicate shortcrust pastry, covered with hearty Florentine pastry

Grease a 26 cm springform pan and chill. For the (mixed) shortcrust pastry, combine the butter, oil, sugar, and salt, then stir in the egg yolks. Add the flour, baking powder, and water and stir in to form a coarse, crumbly mixture. Gather by hand until a smooth dough forms and line the pan (the edges should be about 3 cm high). Chill. For the filling, mix the custard powder with 50 ml of milk. Bring the remaining milk to a boil, add the mixed powder, and bring to a boil again, stirring constantly, until the mixture thickens. Remove from the heat and let cool for about 5 minutes, stirring occasionally to prevent a skin from forming. Break the white chocolate into pieces and melt it into the custard while stirring continuously. Then stir in the almonds and advocaat. Beat the egg whites with the sugar until stiff peaks form, then gradually add the sugar and continue beating until it has dissolved. Set aside for now. Peel and core the pears, and cut them into thin wedges. Spread them evenly on the shortcrust pastry. Fold the beaten egg whites into the custard mixture, then spread it on the pears. Bake at 180°C (preheated to 180°C) for about 15 minutes, until a firm surface has formed. Meanwhile, for the topping, mix the butter, sugar, and honey in a small saucepan and bring to a boil. Deglaze with the milk, stir in the nuts, almonds, and fruit. Spread this mixture on the pre-baked cake, return to the oven, and bake for about 20 minutes. Note: The filling can also be made with dark chocolate and chocolate pudding powder. In this case, however, it is better to use 50g of sugar for the filling, as dark chocolate is less sweet than white chocolate, unless you want a more tart filling anyway.