TOOLKITS

WAVY EDGE PASTRY CUTTER, ROLLING PIN, STAINLESS STEEL RING SET, MIXING BOWL, WHISK, ALL-PURPOSE PEELER, PITCHER, GROSS MESH SIFTER, GAUGING CUPS, CITRUS GRATER, DOUGH SPATULA, SHORT KNIFE, SUGAR-CASTER.

SHORT PASTRY

175 g of Soft butter (not melted)
100 g of Powdered sugar
25 g of Thorntree honey
50 g of Eggs
2 g of Salt
½ Vanilla bean
½ Lemon grated rind
3 g of Yeast powder
250 g of Superfine flour

Preparation
Place butter, sugar and honey in the bowl of a planetary mixer and bind homogenously without puffing it up.
Add the spices (vanilla and lemon), eggs and salt and blend in.
As soon as the buttery mass is smooth, add the flour and the baking powder previously sifted twice; just process up to total absorption of the flour.
Place the dough in the fridge for 3 hours in order to stabilize it.
Once removed from the fridge, make the pastry malleable working it by hand for a little while.
Then roll it with the rolling pin to the ideal thickness of 5 mm dusting it with just a little bit of flour.
Place a stainless steel ring on a silicone matt.
Lay the rolled out pastry in the ring, making it slightly overflow.
Now carefully make it adhere to the mold and remove any excess with the rolling pin. Refine borders with a wavy edge pastry cutter. Fill the inside with slices of peeled pears.

Cream filling

200 g of Milk
200 g of Cream
50 g of Eggs
30 g of Sugar
1 Vanilla bean
½ Lemon grated rind
½ teaspoon of Cinnamon

Preparazione
Cold-stir vigorously with a whisk and pour on the tart. Dredge granulated sugar all over the surface and bake the tart in oven at 170 °C for about 30 minutes.