European Pear Custard Tart

• 100 grams Cake flour
• 25 grams Almond Powder
• 20 grams Granulated sugar
• 1 pinch Salt
• 70 grams Unsalted butter
• 1 Egg yolk
• 1 tsp Water
• 250 ml Milk
• 3 Egg yolk
• 60 grams Granulated sugar
• 1 tbsp each Cornstarch, cake flour
• 1 splash Vanilla extract
• 20 grams Unsalted butter
• 1 can Canned pears

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.
3. Use your fingers to bind the dough together; once it binds, switch to a spatula to cut it up into fine crumbs.
4. Wrap the pastry dough in plastic wrap, let chill in the refrigerator for about an hour, then roll out to a 5-mm thickness.
5. Coat the tart pan with butter and sprinkle with flour, fill with the pastry dough, then prick it several times with a fork.
6. Fill with thinly sliced canned pears.
7. Pour on the chilled custard cream and spread evenly.
8. Bake for 25 to 30 minutes in an oven preheated to 180C.
9. 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.
10. Boil the milk in a sauce pan, then stir it into the custard mixture a little at a time.
11. Return to the sauce pan, set over medium heat, and use a whisk to continuously stir until the custard thickens.
12. When it comes to a boil, remove from heat and stir in the butter.

flour, almond powder, sugar, salt, butter, egg yolk, water, milk, egg yolk, sugar, cornstarch, vanilla, butter, pears

Taken from cookpad.com/us/recipes/143854-european-pear-custard-tart (may not work)