This is a recipe I wanted to share with you for a long time now. But I was waiting for the best moment to come. And that was autumn. Now that the fresh season has arrived in its fullest, the time is right to hand over this delicious pear vanilla tarte with cardamom & cinnamon hazelnut Streusel. This tarte is perfect if you want to bake something with seasonal fruits such as plums, apples or in my case pears. They all work with it.
I made this recipe a lot of times now and I tended to use plums/furthermore Zwetschgen like we use to call them here in Germany and it was oh so good. We put some cream on it what is also usual here to join our cakes that consists of Streusel and Zwetschgen. It fits perfect with the taste of vanilla, is super soft but crunchy because of the hazelnuts Streusel.
Having habits and traditions is nice but sometimes its even nicer to brake them and turn the old into something new. Or into something new old. The basic recipe is still the same but instead of Zwetschgen/plums I used pears this time that I picked up from the ground myself. I am blessed with a beautiful nature and landscape near to my house where I can find a lot of apple and pear trees. Sure that I am not just going to steal these fruits by picking them up from the tree. But all these little pears and apples that fall on the ground can´t just die there and be wasted right? So I decided to adopt them, carried as much as I could with my hands when I was walking with my dog and went to use them for my pear tarts.
This cake consists of four parts. The cake ground, a vanilla pudding Quark cream, a layer of pears and last but not least the crunchy butter hazelnut cinnamon Streusel. Does that sound good for you? I hope so. To make this recipe more exciting and because it fits perfect with pears and vanilla I added cardamom. Cracking the cardamom capsules is a little bit more work but absolutely worth it. For me some kind of relaxation. But if you are not in the mood to put this kind of effort in your tarte, that´s ok. You can buy them already grounded (but less taste) in almost every Asian food store near to you or even in a good equipped supermarket.
I told you that German people like to use whipped cream for most of their cakes, especially cakes with Streusel but I was going to brake this habit. This time I used vanilla ice cream to top my tarts. All I can say is that they were delicious. I like this recipe a lot. In my photography you can see that I made little tarts. Four to be more exact. If you do not want to make four small tarts you can also use a regular tarte baking pan. This recipe is enough for one big or four small ones. That is totally up to you.
Pear vanilla tarts with cardamom & hazelnut cinnamon Streusel
Makes 12 serves using a 4 small tarte baking pans or a big tarte pan (28 ∅ cm)
- 260 g flour
- 200 g cold butter
- 1 pinch of salt
- 70 g powdered sugar
- 80 g brown sugar
- 50 g grounded hazelnuts
- 80 g chopped hazelnuts
- 2 tsp cinnamon
- 2 tsp grounded cardamom
- 250 g Quark (yogurt or cream cheese instead)
- 2 eggs
- 2 big pears
- 1 pckg. vanilla sugar
- 1 pckg. vanilla pudding powder
- 500 g baking beans (for pre-baking)
To prepare the cake floor/bottom remember that is has to rest at least 1 hour in the fridge. It can also be prepared a day before. So at first make the cake floor and make sure to have this resting time in mind.
- In a bowl mix together 180 g flour, 120 g butter (in cubes), 1 pinch of salt, 40 g powdered sugar and 1 tbsp cold water.
- Knead with your hands until you have a smooth batter. If it is too soft add a little bit more flour.
- Form the batter into a ball and wrap it into cling film. Leave it in the fridge for at least 1 hour.
- While batter is resting, preheat oven to 180 ° C.
- Well grease your tarte baking pan/pans.
- If you are using 4 small pans, cut evenly your batter into 4 pieces. Or just use the whole batter for 1 big tarte.
- On a floured working surface roll out the batter into the size of your baking pan. So that you have an equally thin round batter. Put it into pan carefully.
- Using your fingers press the batter up to the edges evenly. Make sure to have a nice edge.
- With a folk start to prick a few times into your batter/s. That prevents your batter from getting bubbles.
- Put it in the fridge for another 15 minutes.
- After cooling time cover your cakes with baking paper and fill it with your baking beans.
- Pre-bake tarte/s for about 12 minutes. Remove from the oven when it´s light gold brown. Let cool.
- In a bowl mix together 80 g butter (in cubes), 80 g brown sugar, 80 g flour, chopped & grounded hazelnuts, cinnamon.
- Form Streusel by kneading the dough with your hands.
- Put your Streusel dough in the fridge (in bowl). Let them cool and rest while you prepare the vanilla mixture.
- In a bowl mix together Quark (cream cheese or yogurt), eggs, vanilla sugar, powdered sugar (30 g), vanilla pudding powder & cardamom until creamy. Set aside.
- Remove baking beans from your tarts.
- Divide the vanilla Quark mixture evenly and fill your tarts or tarte with it.
- Peel your pears and cut them into two. Remove the seeds.
- You should have 4 halfs now (using 4 tarts). Cut them into thin slices.
- Spread them evenly over your cake. Press them gently into your vanilla mixture. I was using 4 tarts, so I sliced respectively one half of the pears that fitted perfectly for each tarte. When you are using one big tarte you can spread them as you want.
- Cover now your tarte/s with the Streusel. I left the area where the pears where out. But thats optional and totally up to you.
- Slightly press the Streusel onto your cake.
- Bake them for another 30-35 mintues. When Streusel start to get brown your tarte/s is ready to enjoy.
- Put a ball of vanilla ice cream or whipped cream on it.