Preparation

做面团

• In a stand mixer fitted with the paddle attachment, combine the flour, sugar, almond flour, butter, and salt. Mix on low speed until the butter begins to break up, about 1 minute. Increase the speed to just below medium and continue beating until the mixture looks sandy with butter pieces the size of tiny pebbles, about 2 minutes more.
• Turn the mixer off and add the whole egg and egg yolk (reserve the remaining white). Mix on low speed until incorporated. Increase the speed to medium and mix just until the dough pulls away from the sides of the bowl, about 30 seconds. Do not overmix.
• 将面团分成一半，将每一半压成大约4英寸的圆盘，然后用塑料包裹。冷藏1盘至少3小时，最多24小时。（使用在使用之前将另一个磁盘冻结长达一个月；在使用之前，将其解冻。）

塑造和烘烤地壳

• 轻轻面粉一个工作表面和滚动销。用烹饪喷雾剂喷洒9-1/2至11英寸的凹槽蛋pan。
• 快速工作，将面团盘滚成1/8英寸厚的回合。将面团转移到蛋pan中，然后将其轻轻哄到锅中，使多余的面团悬挂在侧面。将滚动销滚到锅的顶部以切断多余的面团。用废料修补任何眼泪或裂缝。将面包皮至少20分钟或冷冻10分钟。同时，将架子放在烤箱的中心，然后将烤箱加热到375°F。
• Line the crust with parchment paper and fill it to the very top with beans or pie weights. Bake until the edges are golden, 18 to 20 minutes. Carefully remove the weights and paper. Bake until the center of the crust looks dry and is just beginning to color, 3 to 5 minutes.
• Beat the reserved egg white. Brush the inside of the crust with some of the egg white (you won’t need it all) and return the crust to the oven until the egg white has dried, about 2 minutes. (This prevents the crust from getting soggy once you add the filling.) Cool completely on a rack.
• 用白巧克力刷冷却壳的内部。在进行之前，请在冰箱中放置几分钟。

Make the pastry cream

• 混合牛奶和2汤匙。3至4夸脱的锅中的蜂蜜。如果使用香草豆，将其拆分并将种子刮入牛奶中，然后加入豆荚。煮沸，偶尔搅拌约5分钟。如果使用，请卸下香草豆吊舱。
• Meanwhile, in a medium heatproof bowl, whisk the remaining 2 Tbs. honey with the egg, egg yolk, and cornstarch until smooth, about 1 minute. Whisk half of the hot milk into the egg mixture until combined. Off the heat, whisk the contents of the bowl back into the remaining milk in the saucepan.
• 中火煮,不断搅拌,直到the mixture reaches a boil; it will thicken. Continue to cook for another minute past the boil, whisking constantly. Off the heat, whisk in the butter, vanilla paste or extract, if using, and the cardamom. Strain the pastry cream through a medium-mesh sieve into a medium heatproof bowl. Cover with plastic wrap pressed onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until cold, at least 2 hours and up to 3 days.

偷猎梨

• In a deep, narrow 4- to 5-quart pot, combine the wine, honey, cinnamon, star anise, and lemon zest and juice. Stir to distribute the sugar. Add the pears. Bring to a simmer over medium heat and cook for 5 to 10 minutes.
• Lower the heat and cover the pears with a circle of parchment and a plate to keep them submerged. Continue cooking until the pears give just a little resistance when pierced with a paring knife. (They will continue to cook a little more as the liquid cools.) Let cool completely, submerged in the liquid, then chill in the fridge for at least 4 hours. Remove the pears from the liquid and drain on paper towels before slicing and topping the tart with them.

填充蛋

• In a medium bowl, beat the cream to stiff peaks with an electric hand mixer or a whisk.
• Beat the pastry cream to soften and smooth it. With a large spatula, fold the whipped cream into the softened pastry cream until thoroughly combined. Fill the crust with the crème légère, evening it out with the spatula. Refrigerate for at least 1 hour before topping with the pears.
• 将梨放在馅料的顶部。请注意，由于馅料柔软，因此您需要快速工作，而填充又冷又牢固。因为一旦将梨放在馅料上，就很难移动它们，所以您可能需要在将其放在蛋art上之前在空板锅上练习图案。
• 将果冻，水或酒放入一个小锅中。煮并搅拌在一起形成光滑的釉料。稍微冷却。将其刷在裸露的梨上，注意不要从下面拉起奶油馅。冷藏蛋art，直到准备好食用。就在食用前，用杏仁装饰蛋art。寒冷，在浇头的6小时内。