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Pear Custard Tarlette in Nougatine Crust

Pear Custard Tarlette in Nougatine Crust

Nougatine is a a nut based confection that can be used as a shell or garnish.
for the nougatine crust:
2 ounces margarine (1/2 stick)
1/2  cup whipped topping
1/4 teaspoon vanilla extract
3/4 cup ground almonds
2/3 cup sugar
2 heaping tablespoons flour

for the custard filling:
1 pound Bavarian Cream (custard)
for the caramelized pears:
4 barlett pears
2/3 cup sugar

sliced almonds, toasted
  In a small saucepan, melt margarine and topping until combined.  Remove from heat and add vanilla. Add almonds, sugar and flour and mix well. Refrigerate until well chilled. Batter can remain in the refrigerator for 4 days.
  Preheat oven to 350 degrees F. Line 2 sheet pans with Silpat or parchment. Drop batter by heaping  tablespoon or #53 scoop onto lined pan. Prepare only 2 at a time. Bake for 8-11 minutes until bubbly and browned.  Remove from oven and let cool 1 minute before handling. Gently lift cookie with a flexible spatula and ease into a 4" tart pan. Let cool and harden. Remove from tart pan when set. Repeat with remaining nougatine mixture.
Peel pears and cut in half lengthwise. Removed core using a melon baller or teaspoon. Sliced lengthwise using a mandoline slicer. In a large frying pan, combine pear slices and sugar. Cook over medium heat until lightly caramelized. Let cool.
Place tart shell on your work surface. Fill a large pastry bag with custard.Cut 1/2” inch off the tip of the bag. Fill each tartlette with custard using a pastry bag with no tip. Divide pear slices among the tarts. Arrange pear slices nicely.
Sprinkle with toasted almonds.

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