Pear tart with pastry cream

Name: Pear tart with pastry cream
Ingredients: 250 ml Water; 2 l Water; 40 ml Grand Marnier; 4 White wine; 12 units.items Conference pears; 2 units.items Cinnamon sticks; 2 units.items Star anise; 250 g Dr. Oetker Professional Mix for Pastry Cream; 2 kg Sugar; 400 ml Milk; 150 g apricot jam; 1 units.items Koopmans Professional Hard Viennese dough slice

Pear tart according to the recipe from Koopmans Professioneel.

Ingredients

1units.itemsKoopmans Professional Hard Viennese dough slice

2lWater

4White wine

12units.itemsConference pears

2units.itemsCinnamon sticks

2units.itemsStar anise

2kgSugar

150gapricot jam

250mlWater

40mlGrand Marnier

250gDr. Oetker Professional Mix for Pastry Cream

400mlMilk

Preparation

Place a sheet of baking paper in a baking tin of approx. 37 cm x 28.5 cm.
Prick the hard shortcrust pastry with a fork and place it in the baking tin.
Sprinkle with granulated sugar and bake at 160ºC for about 20 minutes.
Let cool.

Bring water, sugar, cinnamon sticks (in pieces), and star anise (in pieces) to a boil in a large pan.
Peel the pears and poach them for about 30 minutes in the sugar water, covered with parchment paper.
Let the pears cool in their own liquid.

In the bowl of the mixer, combine the pastry cream mix with the milk and water.
Whisk smooth with a whisk.
Place the bowl under the mixer and beat for about 3 minutes on medium speed.
Add the Grand Marnier (optional).
Transfer the pastry cream to a piping bag.

Pipe the pastry cream onto the base of the tart. Cut the pears in half, remove the core, and place the pear halves on the pastry cream.
Melt the apricot jam and brush it over the pears with a pastry brush, or sprinkle the cane sugar over the tart just before serving and caramelize with a torch.