Nashitarte with Vanilla Custard Cream Filling and Crumble

Recipe for a tarte with pears, vanilla custard cream filling and sweet ‘n’ salty oat crumbles

70 minutes

For 10 people

INGREDIENTS (10 portions)

For the Dough
250 g flour
1 pinch of salt
50 g sugar
2 eggs, medium sized
125 g Oldenburger Butter, unsalted
1 tsp Oldenburger Butter, unsalted for greasing
flour for the work surface

For the Custard Cream Filling
4 egg yolks
400 ml Oldenburger Fullcream Milk, 3.5% fat
250 ml Oldenburger SHANI Whipping Cream, 35% fat
3 tsp corn starch
2 tbsp caster sugar
1 vanilla pod
6 nashi pears, one for decoration
100 ml rum (optional)

For the Crumbles
300 g oat flakes
150 g Oldenburger Butter, unsalted
120 g brown sugar
1 tbsp sea salt

INSTRUCTIONS

This delicious nashi tarte with a creamy filling and sweet and salty crumbles is perfect for the teatime

Preparation
Preheat the oven to 180°C.

The Crumble
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.  

The Cake
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.

TIPS FROM CHEF TO CHEF

01. If the custard cream filling does overheat and start to look granular, don’t worry. Simply remove it from the heat and continue to beat it and it will become smooth again as it cools – because the small addition of cornflour stabilises the sauce.

03. For the dough: If the shortcrust pastry breaks after baking, you can brush it with egg white and stick it together again.

02. Unsalted Butter is just right for baking sweet cakes and desserts. It adds a wonderful rich flavour to any pastry. Salt is sometimes added for a more savoury taste.

04. If you don’t wish to use alcohol in your dishes, just leave out the rum and use apple juice instead.