Puff pastry tart with pears

Preparation

1. For the pears in syrup: place the pears in the basket with the cinnamon stick. Add water to the glass in order to cover the pears. Add 50 g of sugar, the squeezed lemon and place the basket with the pears. Program 25 minutes, varoma temperature and speed 1.

2. Once the pears have finished cooking, remove the basket and let them drain. Empty the glass.

3. In a large glass of cold water, soak the two sheets of gelatin until they soften.

4. We add the 250 ml of milk, 70 g of sugar, 4 eggs, 30 g of cornstarch and the 2 teaspoons of vanilla extract. We program 9 minutes, 100º at speed 4.

5. We add the two sheets of gelatin and program 30 seconds at speed 3.

6. Choose a round baking tin and grease it with butter. Spread the puff pastry in the tin, cover it with baking paper and add chickpeas so that the puff pastry does not rise in the oven.

7. Preheat the oven to 200º with heat above and below. Place the puff pastry in the middle of the oven for 12 minutes.

8. When the puff pastry is ready, remove the paper and the legumes. Pour the pastry cream inside and spread it well.

9. Slice the pears and place them on the cake, with a nice decoration. Decorate with the sliced ​​almonds. Put in the refrigerator and serve cold.