Pear tart

Ingredients:

For the test:

• 200 g of flour
• 100 g of cottage cheese
• 2 eggs
• 40 g butter
• 1 teaspoon baking powder

For the filling and cream:

• 3 tbsp. flour
• 2 testicles
• 10 g butter
• 4 ripe pears
• 0.5 l of milk
• 3 tablespoons of cognac
• Zest of 1 lemon
• 1 pack of vanillin
• Grated chocolate
• 3 tablespoons sugar for cream
• 2 tablespoons sugar for the filling

Preparation:

1. Combine and mix all the ingredients for the dough. Knead the dough and refrigerate it for half an hour.
2. After half an hour, take the dough out of the refrigerator, roll it out and place it in a pre-greased pan, forming the sides.
3. Prick the dough with a fork and place in the oven preheated to 200 degrees for 20 minutes.
4. Heat the oil in a frying pan until it's hot. Wash and dice the pears, add them to the pan, and sprinkle with sugar to caramelize. Add the cognac and simmer for 5 minutes over low heat.
5. Pour the milk into a saucepan and add the lemon zest. Bring the saucepan to a boil. Then remove the zest from the milk and discard it, as the zest itself is unnecessary. The key here is the lemon flavor. Let the milk simmer over very low heat.
6. Combine the eggs, vanilla, sugar, and flour for the cream and beat with a mixer until thick. If the mixture is too thick, add a couple of tablespoons of cold milk.
7. Pour the whipped mixture into the boiling milk in a thin stream, stirring constantly. Wait until the cream boils and turn off the heat.
8. Then remove the pan from the oven. Place the hot caramelized pears on the base. Spread the pear liquid evenly over the entire base with a spoon.
9. Pour the hot cream over the pears and distribute it evenly.
10. Wait at least an hour until the tart cools down a little, then put it in the refrigerator for another 2 hours.
11. Then remove from the refrigerator, sprinkle with grated chocolate, cut into portions and serve.
    
    Enjoy your tea!