Pear tart with crème brulee (dedicated to Huske and Dance)

Vikaaaaa, you are my idol !!! I didn't even write yesterday, because my emotions were off the charts! It's delicious! Right to the point of losing consciousness Thanks for not jamming such an awesome recipe! Now I will bake regularly.



Dear friend, just tell me, how do you get this miracle out of shape? Need to get him still hot? I, nag, put it right in the form in the refrigerator. And then I realized that I could not get it without loss, it is so tender, this tart. No, he didn't stick, just any attempt to lift him out of shape threatened to break in half. True, my form is 30 cm in diameter. Therefore, it is not as tall as yours. Cut straight into shape with a plastic spatula. But damn, how delicious

And I also thought a little bit of Throwing, but 33% of the cream is not. Minor ran around all the nearest shops - no. I had to get out, I mixed 20% (160 ml) cream with 2 tbsp. l. homemade sour cream. I'm sure it didn't affect the taste

And I also wrote down the recipe for shortbread dough separately, it's very cool !!

In short, thank you very much for the pleasure!

PS: but we have made wishes, let's see

[Kara]

Kara, Ira, and this Fse sho remains, we definitely won't have enough, little oooh
Cool pie, so pishushomon: mail1: cream and not 30% ...

Aaaaah, what a pretty piece, well, something so familiar on a plate, easily recognizable Thank you, Irisha, for daring to try, thanks for the creativity in the filling (honestly, well, just a medal for resourcefulness), thank you for sharing with us I have words no say how glad i liked it
So now I'm answering questions. Regarding the form: I used to bake in a large form and cut right in it, just like you. But the one that I have in the photo, I baked in a 22 cm detachable mold.I put it in the refrigerator, too, right in the mold, BUT first walked around the edges with a spatula so that the sides fell behind, because after the refrigerator it is more difficult to do it. Then in the morning I took it out, unbuttoned my uniform, took off the sides and ... started dancing with tambourines, because he's really all breathing straight. In general, I had to wait until my dotsya woke up, and we were in four hands, removing the parchment paper from the bottom, telling how we love each other and our such delicate tart, it was nevertheless shifted This process made us even closer and dearer
And now about the filling: in the original recipe, two filling options were given: creamy and sour cream. I always baked only with creamy and safely forgot about sour cream ... But since this is the case, wait, I'll go into my notebook, I'll find this recipe and I'll write a recipe for sour cream too, well, just in case :)))

Fuh, I found it, along the way, I pofeyed in the table, meaning, like this:
For sour cream and egg filling:
Sour cream 200 gr.,
Eggs - 2 pcs.,
Sugar - 15 gr. (1 tablespoon),
Vanilla sugar - 5 gr. (1 teaspoon)
potato starch - 20 gr. (2 tablespoons).
I will honestly say: having tried the cream filling for the first time, I never cheated on it and never tried sour cream (well, I don’t like starch in baking, I can feel it everywhere), so I can’t say anything about this option, but I think that if there is no cream at home, but there is sour cream, then it is quite possible for yourself to try it :)))

It's delicious! Straight to unconsciousness

This is how I still love the most common female phrase: "Well, I said ..."

[Kinglet]

Kinglet, Vika, thanks for the alternative in the fill!

I will honestly say: having tried the cream filling for the first time, I never cheated on it and never tried sour cream (well, I don’t like starch in baking, I can feel it everywhere), so I can’t say anything about this option, but I think that if there is no cream at home, but there is sour cream, then it is quite possible for yourself to try it :)))

Vika, for sure! I've baked "Tsvetaevsky Pie", and there is flour in the filling - and I did NOT like it, I just feel it Replaced it with custard and it turned out You are welcome, if it is interesting
Fruit miracle (Scarlett)

[Scarlett]

Scarlett, thanks, Tanya, an excellent recipe, but with custard - it will be a completely different pie both in meaning and in taste, and there is already a recipe for such a pear tart with a different dough and custard on the site, I did not want to repeat myself :))) In my opinion, the whole point here is precisely in the filling, it is she who gives the taste of pear ice cream creme brulee as a result (in any case, I have such associations, that's why I called the tart that way). In general, custard is my favorite cream, and I also like to make tarts with it, but I don't bake it, but I do it like this

No, no, I have no complaints I just supported your idea that the flour in the filling is not very tasty and I have custard - my favorite! Pour hot dumplings or a sweet casserole

Pour hot dumplings or a sweet casserole

Oh, yes, yes-yes-yes, I love, I love, well, Tanya, well, what are you doing with me, well, right now I'll start making pancakes and boiling cream, I wanted to

[Kinglet]

Kinglet, Vika, teach me where to put the squirrels after baking your treat?

Wonderful tart! I liked it very much for me and the whole family. True, fragile, but not scary - we can't carry it to the exhibition. The only thing, according to the recipe, I got a lot of filling and as a result it did not freeze (I did not add cognac). I don't know what I did wrong - I interfered, didn't whip, cream from the market (they swore that 33%). Ate with spoons, deliciously delicious anyway. Thanks for the recipe!

[panarino]

panarino, Oksanochka, but where

Give a prescription? We love very much. And if we still make "Earl ruins" from these bezeshek, but I don’t live to see the oniii cakes, so they are swept away ...

[Nikollete]

Nikollete, Nika, thank you very much for trying. Very, very glad that it was delicious and that your family liked it: girl_dance: And what form did you use, that you got a lot of filling? I usually mix, and then pour and see that there is not much. And to be honest, every time I intend to pour less so that the fruit does not completely sink - I have never realized this intention, all the time to the sides of the form (well, I’m such a zhadoba) And it is also very possible that market and store cream behave differently lead, I have never done with the bazaar, always with the store, but they are still more liquid What is fragile - yes, it's true, very fragile, but I was even delighted with this fragility when I changed the dough, because before that I had it on the contrary, the oak was I am making in a split form, the bottom of which I cover with parchment paper. When the tart is baked and cooled to room temperature, I gently pass the tart between it and the walls of the mold with a spatula and put it in the refrigerator in this mold. And then, after the refrigerator - remove the sides and holding it by the paper that protrudes beyond the edges, calmly transfer it to the dish, try this. Do you want me to write a recipe for another dough with which I used to do it? But I honestly warn you - I will never return to the old recipe, I like it much less, but then it will not be so fragile ...

Give a prescription?

and another question: in Boshik)
(Combine) can I prepare the base with plastic knives?

[panarino]

panarino, Oksana, there is a topic on the forum for meringue, catch https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44591.0 ... I do this: pour the available proteins into a bowl, weigh and measure sugar exactly twice as much by weight, that is, the ratio of proteins: sugar is 1: 2.Then I add a pinch of salt to the proteins, beat until fluffy, stable foam, then gradually add sugar (I also add vanilla sugar to the sugar). Beat until strong peaks, at the end of beating add 1 tsp. lemon juice (you can not add, like vanilla - this is optional). Then I cover the baking sheet with parchment paper, place the pies with a nozzle (you can put it with a spoon) and put it in an oven preheated to 150 degrees. I bake: 20 minutes at a temperature of 150 degrees, then another 40-60 minutes at a temperature of 100 degrees (I achieve this temperature in my simple gas oven by opening the door a little). I define the readiness of the meringues as follows: they are easily separated from the paper, hard (but very fragile) and light (you can pull one out of the oven an hour after the start of baking and try, I do). Then I turn off the oven and leave the closed bezel in it to cool. All, believe me, it takes longer to write than to do - for me, given my not at all golden pens, the whole process from pouring proteins to putting them in the oven takes about 10 minutes (I beat in a BOSH MUM combine, I don't remember the number, well, which is a stationary mixer) ... Try it, it's not scary or difficult at all. About

in Bosik)
(Combine) can I prepare the base with plastic knives?

- I think so, with ease

[Oksana]

Oksana, and also some completely unusual angelic biscuit is made from proteins (I think there is also a recipe on the forum, you can search), and you can also make cakes from the remains of the dough for tart, and from proteins - protein custard cream, with which these same fill the baskets, and they also say that the squirrels freeze perfectly (though I haven't tried it myself) and also ... I think, if you wish, you can come up with another twelve options, but we ooooooo love meringues, they just fly away with us, that's why they I would recommend you And it is easy to cook, and there is always something for tea - lyapota

[Kinglet]

Kinglet, Vikochka, honey, thank you very much, how much I dashed off, I just have no way to refuse and not repeat your recipes

[Oksana]

Oksana, yes, yes, yes, I look forward to Oksanchik, but I just understand the problem with the remaining proteins very well: I always felt so sorry to throw them away, but now I am very proud of my bezeshki: we forgot about the purchased ones :)))

here is my report. Delicious tart. I will cook more than once, that's for sure) Thank you very much for the recipe.

[Sl @ wall @]

Sl @ wall @, Ksyusha, the most beautiful tart! And the photo turned out so stylish, very beautiful and insanely appetizing: girl-yes: And what about removing from the form and shifting, there were no problems?

no, I did it in a split (24 cm), took off the sides when it cooled to room temperature, and put it on a plate after the refrigerator.
Yes, and special thanks for the dough.)))) tender, crumbly. I did it in a blender, then in a bag and in the refrigerator.

Thanks for the wonderful recipe. It turned out sooooooooo delicious. To my shame I never baked anything with pears. And tutucha got inspired and now I really regret that I lived in the "darkness" for so many years
here is the proof that I worked

[Chuchundrus]

Chuchundrus, wow - what a beauty And the photo is generally above all praise, well, it was photographed so much with a soul :)) Natasha, you have it just some kind of porous-airy turned out - it is noticeable that the inspiration was Thank you very much for trusted the recipe and reported so insanely beautiful :)) I am very glad that it was delicious

[Vika]

Vika,: oops: can you speak to me?

well, so photographed with a soul :))

: a-kiss: merci for compliment
I am pricking The sun was rapidly leaving the horizon. I jumped out into the yard and began frantically looking for a lighted place, my gaze fell on my mother's favorite flower bed 🔗 Here it is!!! A suitable place for my "masterpiece" mercilessly placed a plate in the center of the flower garden "the shutter clicked dully" and I hurried to leave the crime scene
: girl_in_dreams: I suspect that my photo's sincerity from mummy flowers will see tomorrow that the flowers are crumpled: -X I will not be laughing

tomorrow he will see that the flowers are crushed I will not laugh

Natasha, and you give her a piece of tartica with a tea at once - maybe he will carry it (well, of course, if something remains from him until that moment))) And you can also say that you are her flowers for half the world with your photo glorified, well, in Ukraine, tell me, they definitely admire and envy white envy :)))

the tart disappeared instantly, I did not even expect such a speed from myself, it gave out a small piece to everyone, and hid the rest safely in itself
we have a lot of rain and mummy, now, will definitely not notice

Well fffse, the perfect crime will remain unsolved :))))

[Kinglet]

Kinglet, Vika, and how did I not notice such a wonderful recipe? 👏👍 And the description ... thanks a lot!
I'm going to cook right now (I hope my homework won't knock me off the intended path)!

[Bul]

Bul, Julia, cook for health, I hope you will not be disappointed :)

Well, everything, and I'm already "in the subject", the dough is done, ripens in the refrigerator, I'm all in anticipation. And the description of your recipe is so soulful, warm or something. Well, how can you not bake such a cake? And although I somehow did not work out with tart before (I baked twice - one with chanterelles, the other time with plums, both times it didn’t work well), after your recipe I couldn’t resist, I’m again trying to master this wise type of pies.

Straight to unconsciousness

We must, we must bake. Well, very tasty written))))

[kobrinchanka]

kobrinchanka, thank you very much for such an assessment of the recipe, I am very pleased :))) You will definitely succeed in everything, everything will turn out in the best possible way - I give the installation :))) I sincerely wish that you and your family will have fun and enjoy a successful dish I propose to switch to "you" And, by the way, this tart with plums is also unusually good We are looking forward to the result

[celfh]

celfh, thank you, Tanyusha, it's incredibly nice to hear the approval from the Master. I hope that the taste of the tart itself will not disappoint :)

With such a description of the recipe and with such an "installation" of the author of the recipe, the recipe must turn out! the pie is already in the oven, and I, like a gopher at a mink, stand near the oven impatiently at attention. And the dough, really, magical to the touch, I can't find other words, it is so light, pliable. I don't guarantee the photo report, I'm afraid I won't have time to take a picture ...

Oh, okay, the photo is not the main thing, the main thing is pleasure :)))

[Vika]

How deliciously written! With such pleasure I read the lyrical digression. The only thing left to do is to pick up the pears. Vika, thanks a lot, I dragged the recipe away!

Not a recipe, but solid poetry! Thank you!

And what is the diameter of the mold?

[Rita]

Rita, the diameter of my mold is 22 cm, but the dough will turn out for a larger one (I always make from the remaining cookies).

[Kinglet]

Kinglet, Thank you! I was interested in the size because of the fill. It may not be enough for a larger size.

[Rita]

Yes, Rita, filling for a large form may not be enough. Here Ira Kara baked already in the form of 30 cm: she wrote that it turned out not so high

Yes, yes, I baked at 30, it came out too little, but tasty but no dough left

[Jenealis]

Jenealis, Zhenya, probably, it is necessary at 30 cm. Somewhere one and a half fill rate should be done, right?

[Vika]

Vika, but I didn’t realize and did the filling according to the recipe, I was in a hurry, as I was bringing this piece to visit. Well, it’s a no brainer that a little was not enough, pears climbed out in some places, but on the whole it turned out well. So you can do that)))

Thanks for the experience, Zhenechka :)))

In general, Victoria .... I have every reason and every right to tell you (mind you, don't be offended, I'm loving), go to the bathhouse with your yummy! I've baked this thing 4 times. And put it to cool down .... but where the current did not put, domestic "cockroaches" found and ate. I won't put hot in the freezer right away ... but these smelled and as soon as I left the kitchen ... and the youngest also licked the form with his tongue - he got the least from the elders ... In short, the verdict: very tasty and without filling (from the words "cockroach") and I ... I ... eh, I take their word for it. These are our samples. Well, I really won't go everywhere with a tart in my hands ...
I will wait for the holidays, send them to my grandmother and ... chat to myself, the only one, beloved ... at least I will do it to the end and try what it is
Now you can grab your sneakers ...

go to the bathhouse with your yummy

Tanya, yes, I would love to :)))

I put it to cool down .... but where I didn’t put the current, domestic "cockroaches" found and ate.

And I said - this is the most difficult thing in the recipe, and not everyone succeeds (I do not always succeed, although I have sixteen times fewer people in my house than you have) But this is yours - to walk everywhere with a tart in hand - why you were silent before, it was necessary to insert it into the recipe - this is a thought

In short, the verdict: very tasty and without filling

Oh, and our grandfather says the same. No, well, what are you doing to me? What will remain there without pouring - only the dough from Lyuda, but where is my recipe?
Thank you, Tanyusha, I am very glad that I pleased your children - I will wait for you to pamper yourself

Don't worry too much! gee! They also gobbled up the fill! and the jar was licked neatly (the smaller one).

Tan, yes, with their talents, I am generally surprised how you get to the stage of "put in the oven"