A great cake recipe for any occasion:
Remove the skin from pears as you like, cut them in half and scoop out the core. Cut the fruit into small cubes and immediately mix with the juice of one lemon.
Mix the curd cheese with the heavy cream or mascarpone until smooth. Add the egg yolks, semolina and sugar and mix well.
Lightly roast the pine nuts in a dry frying pan without adding any fat. Add to the curd mixture with the pear cubes.
Butter portion cake pans and dust with a tiny bit of flour.
Pour in the curd-pear mixture and smooth it down.
Bake the pear tartlets in the oven heated to 200 °C on the second rack from the bottom for about 35 minutes until golden brown.
Serve as fresh as possible.
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