Pear and cream cake
A delicate pear cream cake with a fruity Suito pear filling on a shortcrust pastry base and a cream topping.
Ingredients
Shortcrust pastry
165
g
Butter
135
g
Icing sugar
3
g
Sea salt
65
g
Fresh eggs
335
g
White flour, type 400
Tart filling
250
g
35% cream
250
g
Milk 3.5%
75
g
Egg yolk
150
g
Eggs
100
g
Sugar
Pear and cream cake
700
g
Shortcrust pastry
800
g
Tart Filling
6
g
Nutmeg
Preparation
Shortcrust pastry
1. Beat the butter, powdered sugar and salt until light and fluffy, then gradually add the egg yolks. Add the flour and mix everything together well, finishing with a brief burst of high speed.
Chill the dough for at least 3 hours.
Tip: You can also use ready-made tart shells, e.g. from Hug (available at the factory shop)
Tart filling
1. Mix all the ingredients together.
Pear and cream cake
1. Roll out the shortcrust pastry to a thickness of 3 mm and place in the tin. Original recipe for 4 tarts, each 18 cm in diameter. Blind-bake.
Oven temperature: 180°C
Baking time: 20 minutes
2. Pour the Suito pear filling onto the baked shortcrust pastry. Pour the cream topping over the top, sprinkle with a little ground nutmeg and finish baking.
Baking temperature: 160°C
Baking time: 30 minutes
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