MANJA WACHSMUTH

Cardamom gives these tarts an extra layer of flavour.

INGREDIENTS

2-3 sheets sweet short pastry
2 small pears
½ lemon, juiced
2 egg yolks
¼ cup caster sugar
1 teaspoon cornflour
¼ teaspoon each: ground ginger and cardamom 
¼ teaspoon vanilla extract 
⅓ cup cream

METHOD

Heat oven to 160°C. Line six 9cm tart tins with pastry and refrigerate until well chilled. 

Thinly the pears and toss in lemon juice to prevent browning. 

Beat egg yolks with sugar until creamy. Add cornflour, ginger, cardamom, vanilla and cream, beating to combine. 

Pat pear slices dry and place decoratively in chilled cases. Pour cream mixture over and bake 

for 30-40 minutes, or until the filling has set.  Makes 6



 - NZ House & Garden