Page 160 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. Add the pear slices and simmer over medium heat until the pears
are barely tender and still firm. Transfer the pear slices from the

poaching liquid to a clean bowl using a small sieve or slotted
spoon. Allow both the pears and the poaching liquid to cool
completely. Return the pears to the poaching liquid and store them
in the refrigerator overnight. This allows the color and flavor to seep
into the pears more fully without overcooking them.

Procedure for the filling
1
. In the bowl of an electric mixer fitted with the whisk attachment,

whisk together the pistachio flour, sugar, egg yolks, cornstarch, and
salt until light and fluffy.

2
. In a heavy saucepan, bring the cream and milk to a simmer. With
the mixer on low, carefully pour the hot milk mixture into the eggs.
Continue beating until completely combined, scraping the bottom
and sides of the bowl to ensure that all has been fully integrated.

3
. Transfer the mixture back into the saucepan and continue to cook it
over medium heat, whisking, until the mixture thickens to the
consistency of mayonnaise. Transfer the pastry cream to a bowl

and cover the top with plastic wrap laid directly on the surface to
prevent a skin from forming. Refrigerate the pastry cream until
needed.

Assembly
1
. Stir the pastry cream gently to loosen it up, as it tends to firm up
considerably in the refrigerator. (If it’s still too chunky, transfer it to

the bowl of an electric mixer fitted with the paddle attachment and
beat it until it is smooth.) Spoon the pastry cream into the tart shell
and smooth the top with the back of a spoon or a small offset
spatula. Sprinkle the pistachio flour evenly over the tart. Refrigerate
it for 1 hour, until firm. Arrange the pears in a fan pattern, starting at