13oz/375g pack sweet shortcrust pastry 4 whole peeled pears, poached For the pastry cream: 2 eggs 2oz/50g caster sugar 1oz/25g plain flour 1/2pt/300ml milk few drops vanilla essence For the caramel: 4oz/100g sugar 2fl oz/50ml water
Instructions
1) Roll out pastry on a lightly floured board. Line 4 individual loose bottomed fluted tart tins. Chill for 30 minutes. Bake blind for 15 minutes at 400F, 200C, until pastry is set and crisp. Remove from oven and cool.
2) For the pasty cream, whisk eggs and sugar until light and creamy. Whisk in flour. Bring milk up to bubbling point and gradually whisk into egg mixture. Add vanilla essence. Return to a clean pan and stir over low heat until thickened. Remove for heat. Cover surface with buttered grease proof paper to prevent a skin forming. Cool.
3) Fill cases with pastry cream. Cut pears in half and slice lengthwise. Arrange slice son top of each tart in a fan shape.
4) For the crackly caramel topping, dissolve sugar in water over low heat. Boil rapidly until just golden. Spoon over tarts and leave to cool and set.
