Egg Liqueur Pear Tart

Knead the ingredients for the dough with your hands to make a slightly crumbly shortcrust pastry. Spread a tray with parchment paper, place a springform ring (26 diameter) directly on it. Crumple the parchment paper around the cake springform pan a tiny bit together, so that the form cannot slip. Now fill the dough into the mold and press lightly. Bake in an unheated oven at 160 degrees for about 20 minutes with top and bottom heat.

Then place on a rack to cool. For the topping, drain the pears, reserving the juice. Mix a quarter l of pear juice with a quarter l of wine, put 2/3 of the liquid in a saucepan and heat. Mix the remaining third with the custard powder. When the liquid boils on the stove, stir in the mixture, let it bubble briefly and remove from the heat. Spread the drained pears evenly over the cooled base.

(It is best to place the base in a cake ring beforehand.) Then mold the still hot cream over it and cool.

Whip the cream until stiff and add the cream stiffener and sugar just before the end. Remove the cake ring and spread half of the whipped cream on the cooled cake. Make a border with the other half. Pour the eggnog into it and carefully spread it evenly.

Have fun baking!

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