Preparation
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
