I had some pears left over in the fridge and thought it would be a good opportunity to
use the girls to peel boxes of pears involve the girls in the kitchen by making some pear and custard tarts
I actually misread the pastry recipe and added too much sugar so it ended up tasting more like a sweet biscuit than a pastry, but I think it still tasted delicious. If you want more of a pastry base you can use the same recipe I used for the lemon meringue tarts.
Start making the pastry by sifting 200g of plain flour and 100g castor sugar onto the benchtop.
Molly has asserted her position as Chief Taste-Tester
Dissolve 2 cups of sugar in approx 1 litre of water, before adding the seeds of 1 vanilla pod (I also left the pod in the water) and the pears to poach on a low heat until soft.
Finally, make the custard by whisking up 6 egg yolks, 4 tablespoons of castor sugar and 4 tablespoons of cornflour until pale. Heat up 2 cups of milk until almost boiling and then add to mixture over a low heat and whisk continuously until thick.