Pear Tart

Nothing can beats home baked dessert. This freshly home- made pear tart also known as a crostata di pere in Italian. This dessert has it all, you need to add 2 grated lemon zest on the pie crust is filled with a cream topping, topped with pears and cashew nut, then finishing touch of shinny melted golden brown of jam and liqueur. Here's my Italian dessert recipe that I have had around my home for as long as I can remember the ingredients. 
Ingredients:
1 pie crust, 8 inches →making a pie pastry
250g zenatti mascaporne cheese
100g caster sugar
2 eggs
1 tbsp vanilla extract
2 tbsp plain flour
3 tbsp pure milk
3 ripe pears
½ of lemon juice
30g roasted cashew nuts
1 tbsp apricot jam
1 tbsp sweet ice wine, or any fruit liqueur
Preparation:

1. Preheat the oven at 190°C. Combine flour, mascaporne cream, eggs, vanilla extract, milk and salt, blend together until smooth.

2. Pour the mixture into the pie crust and smooth surface.

3. Peel the pears then cut into half and scoop out the centers.

4. Brushing the cut surfaces with lemon juice as you prepare so that the pears don't turn brown and tastes even better.

5. Meanwhile, using a mortar and pestle, roughly crush the nuts into a coarse.

6. Arrange the pear around the center of pie base. Scatter the coarsely cashew nuts over the pear.

7. Place in the oven and bake for 50 minutes or until golden brown and the pears are soft.

8. When is done remove the pie from the oven. In a small microwave-safe bowl, combine jam and liqueur and heat in microwave for 1 minutes or until the jam has melted.

9. Then brush the melted jam over the pie filling.

10. Sprinkle the caster sugar over the pie and serve the tart warm.

Lemon Custard Tart

I just love everything with lemon, this simply tasty bright, mellow lemon custard tart is rich taste and flavor. It's lightened at the end with whipped egg yolks, it has a more lemony taste and citrusy is balanced by its smooth texture sugary on top!
Ingredients:
300ml whipping cream
300ml pure milk
100g caster sugar
8 egg yolks
4 lemons
1 tbsp vanilla extract
½ tsp salt
nutmeg powder
8 or 9 inch pie pastry crust with lemon zest → for the pastry.
Preparation:

1. Preheat oven to 190°C. Cut a lemon in half and squeeze the extract juice.

 2. Combine together in saucepan cream and milk, bring to a boil over moderate heat.

3. When the milk-cream is hot, strain into bowl to skim off any froth and allow to cool for a few minutes.

4. Beat the yolks with sugar and salt until pale. then add the lemon juice and blend together.

5. Add the vanilla and pinch of nutmeg into the egg mixture then whisk.

6. Pour the cream into the yolks mixture.

7. Whisk together until well combined.

8. Carefully pour the custard mixture into the tart case.

9. Place in the oven and bake for 40-45 minutes or until just set but with a slight wobble in the center.

10. Remove from the oven, then remove tart from the removable tart tin and transfer to a serving plate. Then leave to cool completely.

11. Sprinkle with freshly grated lemon zest and  icing powder before serving.