Ingredients portion 8
Wheat flour 250 g
Butter 125 g
Chicken egg 2 pieces
Cottage cheese 250g
White fine sugar 30 g
Cane sugar 80 g
Cream 20% 60ml
Lemon juice 2 teaspoons
Bartlett pears 2 pcs.
Vanilla bean 1 piece
Cooking instructions 3 hours
1 For the shortbread dough, knead the dough with your hands from the flour and diced chilled butter. Knead in the crumble dough. Lightly beat 1 egg and 1 tablespoon of water in a bowl and add to the dough. Knead into a crumbly dough, roll into a ball, wrap in clingfilm and chill in the refrigerator for half an hour.
2 Cut the vanilla pod in half, scrape out the fragrant black seeds with the tip of a knife. Toss the pod in the sugar bowl, set the seeds aside. Mix the curd, any fat content, cream, 30g of plain sugar, 30g of cane sugar, lemon juice and vanilla seeds in a bowl. Strain the curd through a sieve beforehand, if necessary. Beat 1 egg into the mixture, stir well once more and leave in the refrigerator.
3 Take the dough out of the refrigerator and roll out on a floured surface into a 25 cm circle. Gently roll the dough onto a rolling pin and into the baking tin. Spread the dough over the mould, pressing the dough evenly against the bottom and sides. Roll a rolling pin along the rims on top, cutting off any unwanted edges of the dough. Prick the dough with a fork all over the surface. Press a sheet of foil against the dough, fill the foil with the cooking beans and place in an oven preheated to 160 degrees for 15 minutes. Remove, cool and remove the foil and beans.
4 Combine 100 ml water and 50 grams cane sugar in a saucepan, place over a medium heat and simmer until the sugar has dissolved. Wash and quarter the pears, skin and core them and drizzle with lemon juice. Place the pears in the syrup and cook over a medium heat for about 10 minutes until soft, but not mashed. Remove the pears with a slotted spoon and transfer to the baking tin in the order of the daisy petals. Take the curd cream out of the fridge and pour over the cake but not the pears; they should remain visible as islands on the surface of the curd sea.
5 Put the tart into the oven heated to 160 degrees for 30-40 minutes until golden. Remove, chill overnight in the refrigerator and serve.
Recipe tip When cold, its flavour is more apparent than when hot.
