Crostata di Pere con Crema Cotta (Pear and Custard Tart)

Recipe courtesy of Katia Delogu

160 grams whole milk 80 grams heavy cream 120 grams granulated sugar 75 grams egg yolks 15 grams potato starch Zest of one lemon 2 pears, peeled and cut into small pieces 1 silicon tart mold Pasta Frolla (recipe below) Cover the silicon mold with the pasta frolla, pressing the dough into the edges of the mold by hand. Place the cut pears over the dough to cover the surface. Heat the milk and heavy cream in a pot until boiling. Do not turn off the flame. Simultaneously, whip the egg yolks, sugar, and potato starch until well blended, adding the mixture slowly to the boiled milk and cream while still in the pot. Whisk for a few minutes until everything starts to boil again. Once brought to a rolling boil, add the lemon zest. Remove the custard from the heat and pour over the filled mold. Place the tart in the oven and bake at 200C (390 F) for 20 minutes. Remove the mold and allow to cool before serving. Pasta Frolla (Short Pastry Dough) 400 grams softened butter 200 grams granulated sugar 5 organic whole eggs 500 grams pastry flour, plus extra for dusting Work all ingredients together in a bowl with your hands, breaking up the pieces of butter with the tips of your fingers. When the dough begins to come together, transfer to a clean work surface and knead for about 1 minute. Wrap the dough in plastic wrap, flatten, and refrigerate for at least 1 hour. Remove the dough from plastic wrap and dust with flour. Lightly dust a flat work surface with flour and roll dough to about -inch thickness. As always, this recipe is meant to be a guideline. Cooking is not always an exact science so enjoy making it your own!