Pear Tart Helene

Ingredients for 1 servings:

• 25 paper cups
• 175 g margarine, vegan
• 175 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 150 g cornstarch
• 75 g flour
• ½ tsp, leveled baking powder
• 1 pinch of cardamom
• 750 g pear(s), fresh or 1 can (460 g)
• 1 tsp pear brandy per tartlet for drizzling
• 250 g cranberry compote
• 50 g almonds, peeled, chopped

Instructions

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

milk-free, for lactose intolerance, makes 25 pieces

Place the tartlets on a baking tray. Preheat the oven (top/bottom heat: 175-200°C, gas mark 2-3). Pour the softened fat into a bowl. Add the sugar, vanilla sugar, eggs, cornstarch, flour, baking powder, and cardamom and mix everything well with a hand mixer on the highest speed for about 2 minutes. Spoon 2 teaspoons of batter into each tartlet. Peel and core fresh pears, or place jarred pears in a sieve and let drain. Dice the pears and place in the tartlets. Place the baking tray in the preheated oven and bake the tartlets for 30-40 minutes. Toast the almonds in a pan and let cool. After baking, place the tartlets on a wire rack and drizzle with pear brandy. Arrange the warmed cranberries on top. Sprinkle with toasted almonds.