Hazelnut and Brown Butter Tart with Pear Recipe - Great British Chefs

Ingredients

• 200g of unsalted butter
• 150g of caster sugar
• 330g of plain flour
• 25g of cornflour
• 1 pinch of sea salt
• 1 free-range egg
• 500ml of double cream
• 12 egg yolks
• 275g of caster sugar
• 500ml of buttermilk
• 3 vanilla pods, ideally Bourbon vanilla
• 125g of hazelnuts
• 350g of unsalted butter
• 360g of caster sugar
• 125g of ground almonds
• 45g of plain flour
• 12 egg whites
• 2 pears, Comice or Conference variety, ripe and soft
• 200g of caster sugar
• 40g of unsalted butter
• 15g of blanched hazelnuts
• 15g of caster sugar
• 1 tbsp of water