A little more health-conscious tart made of whole wheat flour, honey and fresh pear
For the pastry:
200 grams whole wheat flour
30 grams butter
70 grams Goody Vegetable Shortening
Pinch of salt
1 egg yolk
For the crème patissiere:
8 tbsp Goody Velor Milk Powder, melted in ½ liter of water
4 egg yolks
1 whole egg
125 grams sugar
3 tbsp Goody Pure Honey
1 tsp finely ground cinnamon
4 tbsps strawberry juice
30 grams white flour
30 grams whole wheat flour
3 pears, seeded, peeled and cut into thin slices
Goody Arabic Sweets Syrup
1. Place flour on a flat surface. Add the butter and shortening. Rub butter and shortening into flour until texture resembles sand. Make a small well in the center and add the egg yolk, salt and 2 tbsps cold water. Gather the flour towards the well and start kneading gently. Add cold water gradually until pastry is firm. Tip: To prevent pastry from crumbling, do not over knead.Wrap the pastry with plastic food wrap. Set aside to rest for 30 minutes.
2. In the meantime, prepare the crème patissiere: Heat milk to 37°C. It must be warm, not hot. Whisk the egg with sugar, honey, cinnamon, and strawberry juice for 3-4 minutes. Make sure to whisk well. Add the warm milk while whisking the mix to prevent the batter from clotting. Place on high heat until cream thickens. Take off heat and place aside to cool.
3. Using a rolling pin, spread pastry on a flat surface sprinkled with whole wheat flour. Use the rolling pin to gently transfer the pastry into a tart tray (you can also use mini tart trays). Spread the crème on top of the pastry. Arrange the pear slices in a decorative pattern.
4. Place tart in the oven. Bake at 250°C for 25 minutes or until tart edges are golden. Take out of oven and set aside to cool. Brush only the pears with the syrup. Chill for 2 hours or until serving time.