Pear and custard tart
- 1 sheet shortcrust pastry
- 1/2 cup cream
- 1 tsp cornflour
- 1 tsp vanilla extract
- 2 eggs, lightly beaten
- 2 tbsp castor sugar
- 4 pears, peeled, cored and sliced
- Cinnamon for sprinkling
Preheat oven to 180ºC.
Line a 20cm flan tin with the pastry and trim edges. Prick base with a fork a few times and rest for 15 minutes.
Place a sheet of baking paper over the centre and weigh down with rice or dried beans. Bake for 15 minutes then removes centre weights and bake a further 5 minutes.
Remove and set aside
Reduce oven temperature to 160ºC.
Whisk cornflour into cream and add vanilla extract, eggs and sugar.
Arrange pears on the pastry base and pour custard mixture over the top. Shake cinnamon over the tart and bake for 20-25 minutes.
- This pear and custard tart recipe can be made easily from ingredients in your pantry.
- The tart looks lush but has very simple flavours and is a great afternoon tea centrepiece.
- You could use any tinned fruit you like in place of the pears.
- This pastry method is called baking blind. It is used in most tart and flan recipes to create a crisp pastry base.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.