Preheat the oven to 180°C.
Place the oats in a large mixing bowl, add the Oldenburger Butter and rub it into the oats. When the mixture is nice and crumbly, add the brown sugar, sea salt and combine well with the rest. Put the crumbles on a baking tray and bake them for 20-25 minutes until golden brown.
The Pastry Dough
For the pastry dough, knead the flour, salt, sugar, egg and Oldenburger Butter with the dough hook of the mixer, cover and leave in the fridge for about 30 minutes.
After cooling, roll out the dough with a floured rolling pin and spread in a tarte form. Using a fork, prick the dough all over. Then, bake for approx. 15-20 minutes.
The Custard Cream Filling
First heat the Oldenburger Fullcream Milk in a small saucepan just up to the boiling point. While it is heating, thoroughly blend the egg yolks, corn starch, sugar and vanilla in a small basin. Then pour in the hot milk – stirring all the time – and return the mixture to the saucepan. Heat very gently while stirring until the sauce has thickened, which should only take a minute or two.
Peel the Nashi pears and cut them into small pieces. Heat up some rum in a small saucepan, add the nashi chunks and simmer in the rum for about 3 minutes. Put the mixture in the fridge for cooling down.
Whip the Oldenburger SHANI Whipping Cream until stiff and set aside.
Mix the cooled custard, whipped cream and nashi pears together.
Now place the filling on the baked dough and sprinkle with the crumbles.
The Final Touch
For decoration, slice one nashi pear and set on top like a hand fan.