---------- Recipe via Meal-Master (tm) v8.05
       Title: PEAR TARTLETS
  Categories: Pies, Fruits
       Yield: 6 Servings
     180 g  (6oz) flour
      30 g  (1oz) icing sugar
     150 g  (5oz) butter, chilled
       1    Egg yolk
     450 g  (16 oz) can pears in juice
     300    To 400ml custard cream (see
            - below)
 -------------------------------CUSTARD CREAM-------------------------------
     500 ml (17 fl oz) milk
       1    Vanilla pod
      30 g  (1oz) flour
      85 g  (3oz) sugar
     1/4 ts Salt
       1 tb Melted butter
       4    Eggs
       2    Egg yolks
       2    Gelatine leaves
            Lemon juice
   To Drink: - Sweet white wine
   Level of Difficulty:  Fairly easy Preparation Time: 1 hr + resting time +
   setting time Prepare in Advance: Yes
   First, make the pastry.  Mix together the flour, icing sugar and butter
   until the mixture resembles fine breadcrumbs. Add the egg yolk and work
   quickly together to form a dough. Set aside in the fridge to rest for 1
   Make the custard cream.  Pour the milk into a saucepan. Halve the vanilla
   pod lengthwise and scrape the seeds into the milk. Add the pod. Bring to
   the boil and simmer over low heat for 5 mins. Beat together the eggs, egg
   yolks, flour, sugar, salt and butter. Beat in the boiling strained milk.
   Pour the mixture back into the saucepan and bring to the boil, beating
   vigorously.  Set aside to cool, beating occasionally. Keep in the
   refrigerator until ready to serve.
   Roll out the dough and line 6 small fluted tart tins with removable bases.
   Prick the bases with a fork. Chill for 15-30 mins. Preheat the oven to
   200C/400F/Gas Mark 6.
   Bake blind for 15-20 mins or until golden.  Set aside to cool.
   Strain the pears and reserve 150ml/5 fl oz of the juice. Cut the pears into
   thin quarters.
   Soak the gelatine leaves in cold water for approximately 10 mins. Squeeze
   out the water and melt the leaves in a little pear juice. Add lemon juice
   to taste. Keep in the fridge until the glaze starts to thicken.
   Spread the custard over the base of the pastry moulds. Decorate with pear
   quarters and cover with the glaze. Place in the fridge until the glaze has
   Posted by : Sue Rykmans.