INGREDIENTS
(for a 15cm pastry case)
250g fresh crème pâtissière
25g custard powder
2 egg yolks
2tbs Poire Williams
2 stiffly whipped egg whites
20g sugar
1tbs raspberry jam
2 sliced pears marinated in eau-de-vie
METHOD
Preheat oven to 190ºC. Pour the crème pâtissière on to the beaten yolks and custard. Stir in the Poire Williams. Fold in the egg whites and sugar. Spread raspberry jam on the pastry case. Cover with a layer of filling. Spread sliced pears on it. Cover with more filling to fill the tarte. Bake for about 20 minutes till risen and golden brown.
William Hamelin