#dessert #pears #chayu #gomel
Ingredients: For the dough, cottage cheese / cream cheese, flour, baking powder, egg, powdered sugar, softened butter, pear filling, pear, sugar, cognac, corn starch, butter, coconut cream, milk, coconut flakes, sugar, eggs, flour, sugar, butter oils
Cooking method:
Dough: In a large bowl, combine cream cheese, icing sugar, egg and butter. Mix and add flour mixed with baking powder. Knead a soft, non-sticky dough. Wrap in cling film and refrigerate for 40 minutes.
Preheat the oven to 180-200°C. Grease a 27-28 cm tart tin lightly with oil. Roll out the dough lightly and spread it over the tart mold, forming the sides. Prick the dough with a fork and place in the oven. Bake until tender and light golden brown (~15-20 minutes). Cool down.
Pear filling: Peel the pears, cut out the core and cut into cubes. Put in a frying pan with oil, lightly fry. Add sugar. Simmer for 5 minutes, add cognac. Then add cornstarch and stir quickly until lightly thickened. Remove the finished filling from the stove, cool slightly.
Coconut cream: Pour milk into a saucepan, add coconut flakes and 1/3 cup sugar. Place over medium heat and bring to a boil. Once the milk boils, turn off the heat.
Beat eggs separately with flour and sugar (2 tablespoons). And immediately, in a thin stream and constantly stirring, introduce this mixture into the milk. The cream will immediately begin to thicken. Stirring constantly, boil the cream over low heat until thickened. As soon as it thickens, immediately remove from the stove and add the butter, cut into small cubes. Mix thoroughly with a whisk.
Assembly: put still warm pears on the finished and cooled cake and immediately pour hot coconut cream on top. Sprinkle thickly with coconut flakes and refrigerate for at least 3 hours. If desired, decorate with physalis and chocolate swirls.