Pinch ofblack salt or kala namak, to taste (optional)
1/4cup (45g)pistachios, chopped
To poach the pears: Thoroughly wash your pears of choice, cut them in half and remove the seeds. Place the pears and cinnamon in a medium-sized saucepan then fill the saucepan so half of the pears are covered with water. Place a lid on the saucepan and bring it to a boil for 5 minutes. Reduce the heat to allow the pears to a simmer for 20 minutes or until they are tender.
Remove the pears from the saucepan and allow them to cool. Slice the pears as desired and set aside.
Preheat the oven to 180°C (350°F). Line a 25cm tart tin with baking paper.
To make the pastry: Add all ingredients to a bowl and mix until combined. Scoop mixture into the tart tin and press against the bottom and sides to make an even crust. Make sure there are no holes in the pastry
Bake the pastry in the oven for 10-15 minutes or until it is golden brown. If the pastry changes shape after baking, use the back of a spoon to reshape it.
To make the custard filling: Add all ingredients to a blender and blend until smooth. Add the custard mixture to a large saucepan and bring to a boil for 5 minutes. Reduce the custard to a simmer over low heat. Stir with a whisk for 10 minutes or until thickened.
To assemble: Pour the warm custard into the pastry and quickly assemble the pears in the custard. Let the tart sit at room temperature for 30 minutes then place it in the fridge to chill.
If you would like to make a cinnamon syrup, add 3 tbs (7mL) of any light-coloured sweetener, such as rice malt syrup or maple syrup and 1 tbs (7g) of corn flour or cornstarch to the poaching liquid. Mix until combined, simmer and reduce the liquid until it reaches your desired amount.
To serve: Sprinkle pistachios and nutmeg on the tart. Serve with the cinnamon syrup, or as desired!
*If you do not want to have fruit with your custard tart, make 150% of the custard filling.