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Pear-Helene Tart

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125 g g Butter Butter
175 g g Flour Flour
1 Egg Yolks Egg Yolk
1 pinches pinch Salt Salt
1 tbsp tbsp Cocoa Powder Cocoa Powder
50 g g Chocolate Chocolate
300 g g Crème Fraîche Crème Fraîche
4 large large Eggs Egg
100 g g Sugar Sugar
1 packet packet Vanilla Pudding Powder Vanilla Pudding Powder
900 g g Pears Pear
1 splashes splash Vanilla Sugar Vanilla Sugar

Pear-Helene Tart

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60 min


  • Pastry:
  • Dice the butter and knead it with other pastry ingredients. Add 1 or 2 tablespoons of cold water. Allow dough to cool for 1 hour, roll out between 2 large lined a greased trays (26 x 26 cm) with a (3 cm) high edge. Soak the base for 15 minutes. Cover with baking paper and complain with pods. Pre-bake the ground in the preheated oven at 200* C for 10 minutes.
  • Remove the paper and pods, bake the bottom for a further 5 minutes.
  • Filling:
  • Break up chocolate for the coating, Creme Fraiche, stir eggs and sugar until creamy. Add the chocolate and the pudding powder and stir briefly. Peel the pears, quarter and kernels.
  • Remove the tart from the oven and leave to cool, reduce oven temperature to 180* C. Pour the cream onto the ground and spread the pear quarters on top, sprinkling with Bourbon Vanilla sugar. Bake the tart for another 25 minutes until cream becomes firm. On a cake rack, allow to cool, remove the mould and serve cut into pieces.
  • Requirements:
  • Freezer bag
  • Oil for the baking tray
  • Baking paper and legumes for blind baking


Fat20 g Carbonhydrates39 g Protein6 g kCal375 Kilojoule1567