Pear tart with cinnamon ice cream

Ingredients for 8 servings:

• 6 egg yolks
• 150 g powdered sugar
• 3 tsp cinnamon powder
• 500 ml cream
• 130 g butter
• 200 g flour
• 66 g powdered sugar
• 2 egg yolks
• 1 pinch of salt
• 1 pack of vanilla flavor
• Fat for the molds
• 250 g pear(s), peeled, cut into cubes
• 1 ½ tbsp lemon juice
• ½ lemon(s), untreated, zest
• 5 tbsp sugar
• 2 ½ tbsp flour
• 100 g cream cheese
• 2 egg yolks, fresh
• 2 egg whites, fresh
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

For the ice cream, beat the egg yolks with the powdered sugar until frothy. Whip the cream until stiff peaks form and fold into the egg yolk mixture along with the cinnamon. Pour into a dish and freeze for at least 2.5 hours. For the shortcrust pastry, knead the butter, sugar, and vanilla extract until smooth. Add the egg yolks and mix in. Sift in the flour and work it in with your hands. Then place the dough in the refrigerator for about two hours. For the pear tarts, first roll out the shortcrust pastry. Cut out 8 circles with a diameter of about 9 cm. Place the cut-out circles in a greased muffin tin and press the dough down firmly. Then prick the bases firmly with a fork. Refrigerate the muffin tin for about 10 minutes. Mix the pears with the lemon zest, lemon juice, and 1 tablespoon of sugar and let the mixture sit for about 10 minutes. Combine the flour, 2 tablespoons of sugar, quark, and egg yolks, then mix in the pears and lemon juice. Now pour the mixture into the prepared tins. Beat the egg whites with the salt until stiff peaks form, then stir in 2 tablespoons of sugar until the egg whites are glossy. Spread the egg whites on the tartlets. Preheat the oven to approximately 180°C (fan oven). Bake the tartlets in the lower half of the oven for 20 minutes. After 20 minutes, place aluminum foil over the tartlets and return them to the oven for another 15 minutes. Note: Temperature and baking time may vary depending on the oven.