Pear tart

Ingredients for 4 servings:

• 2 eggs
• 55 g flour
• 70 g sugar
• 1 pinch of baking powder
• 1 pear(s)
• 3 tbsp sugar
• 160 yogurt
• 2 points agar-agar or 4 sheets gelatin
• 200 g cream
• 1 tbsp cream stiffener or some locust bean gum
• Cream, whipped stiffly

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 5 minutes; Total time approx. 5 hours 25 minutes

Separate the eggs. Beat the egg whites until stiff peaks form, then beat the egg yolks until frothy, gradually adding the sugar. Sift the baking powder with the flour and fold in with the egg whites until fluffy. Bake in a 20cm springform pan at 180°C for 4-5 minutes. Purée the pear with the sugar and yogurt and bring to the boil with the gelling agent. (If using gelatin, soak the gelatin, squeeze out the excess gelatin, dissolve it, and add it to the raw mixture. Don’t forget to adjust the gelatin by adding a spoonful of cold gelatin to the hot gelatin, then add the gelatin to the mixture.) Whip the cream until stiff peaks form using cream stiffener or locust bean gum and fold it into the mixture. Cut out dessert rings around the sponge cake and spread the pear mixture on top. Allow to set and decorate with stiffly whipped cream.