Elderberry and Pear Tart


Rating: 3.76 / 5.00 (45 Votes)


Total time: 1 hour

For the short pastry:









For the filling:













Instructions:

For the elderberry pear tart, first quickly knead all ingredients for the shortcrust pastry. Form into a ball, wrap in plastic wrap and place in the refrigerator for about 1/2 hour.

In the meantime, for the filling, beat the egg whites with salt until stiff. Mix the curd, egg yolks, sugar, semolina, starch and lemon zest and juice. Coarsely chop the chocolate and fold in. Fold in the beaten egg whites.

Preheat the oven to 180 °C.

Butter a springform pan. Roll out the dough so that the springform pan can be lined with a rim about 4 cm high. Prick the bottom a few times with a fork.

Peel the pears, remove the core and cut into thin slices. Sprinkle half of the elderberries into the springform pan. Pour in the filling and place the pear slices on top. Bake for about 1 hour. After about 45 minutes, spread the remaining elderberries on the elderberry and pear tart.

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