European Pear Custard Tart

European Pear Custard Tart

This is a tart that everyone loves. The combination of custard and pear is superb!

Ingredients: A 22-cm diameter tart

Tart Crust:
Cake flour
100 g
Almond Powder
25 g
Granulated sugar
20 g
a pinch
Unsalted butter
70 g
Egg yolk
1 teaspoon
To make the custard cream:
250 ml
Egg yolk
Granulated sugar
60 g
Cornstarch, cake flour
1 tablespoon each
Vanilla extract
a splash
Unsalted butter
20 g
Canned pears
1 can


1. Bring the butter to room temperature, then sift together the flour, almond powder, granulated sugar, and salt.
2. Add the butter, water, and egg yolks. Use your fingers to bind the dough together; once it binds, switch to a spatula to cut it up into fine crumbs.
3. Wrap the pastry dough in plastic wrap, let chill in the refrigerator for about an hour, then roll out to a 5-mm thickness.
4. Coat the tart pan with butter and sprinkle with flour, fill with the pastry dough, then prick it several times with a fork.
5. Fill with thinly sliced canned pears.
6. Pour on the chilled custard cream and spread evenly.
7. Bake for 25 to 30 minutes in an oven preheated to 180℃.
8. To make the custard: Combine the egg yolks and granulated sugar in a bowl and mix; when it pales, add the cornstarch and flour, and mix.
9. Boil the milk in a sauce pan, then stir it into the custard mixture a little at a time.
10. Return to the sauce pan, set over medium heat, and use a whisk to continuously stir until the custard thickens. When it comes to a boil, remove from heat and stir in the butter.

Story Behind this Recipe

This is a tart that I learned nearly 20 years ago.
It had been a long time, but I had a craving for a custard tart so I made one.