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Before starting this Pear & Praline Tart recipe, make sure you have organised all the necessary ingredients.
For the praliné crème pâtissière: Split the vanilla pod lengthwise. Add to the milk and place on heat.
Blanch the whole egg with castor sugar.
Add the crème pâtissière powder and combine.
When the milk starts boiling...
...pour on top of the blanched eggs...
...and combine with a whisk.
Transfer the preparation into the recipient used to boil the milk...
...and cook until thick. Transfer into a separate recipient and let cool.
Peel the pears.
Remove the stem and core and cut into cubes.
Melt a knob of butter in a non-stick frying pan. Add the castor sugar...
...and caramelize for a short moment.
When the caramel starts forming, add the pear cubes...
...and brown for about 10 minutes. Transfer into a separate recipient and let cool.
Roll out the hazelnut rich shortcrust pastry to a thickness of 3-4mm.
Line a 26cm diameter tart ring with the pastry.
Blind bake the pastry shell at 150°C (gas 2)...
...for 30 minutes.
When cooking is complete, leave to cool.
Take 300 grams of cold crème pâtissière.
Add 150 grams of traditional almond praline and combine.
Spread the cream at the bottom of the pastry shell.
Arrange the caramelized pears over the layer of cream.
To finish, place a few caramelized hazelnuts on the surface.
Remove the tart ring.
Using a pastry brush, spread some blond glaze, which has previously been melted over low heat...
...and grate a few peeled raw pistachios over the surface.
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