Fine Pear Tart

A simple but delicious cake recipe:

Prepare shortcrust pastry and line the bottom of a cake springform pan with it.

Peel the pears and cut them into shreds. Spread them evenly on the cake base in the shape of scales. Drizzle the juice of one lemon over the top. Mix the yolks with the mashed banana and the whipped cream. Whip half of the sugar until stiff and spread on the banana cream form. Sift the cornstarch over it and gently fold it all together. Spread the mixture evenly on the pears and smooth it down. Sprinkle the flaked almonds on top.

Bake at 160 °C for about 55 minutes.

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