Preheat the oven:
Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) tart tin.

Prepare the pastry base:
Line the tart tin with the shortcrust pastry. Press it into the edges and trim any excess. Prick the base with a fork and chill in the fridge for 10 minutes.

Blind bake the crust:
Place baking paper over the pastry and fill with baking weights or dry beans. Bake for 10–12 minutes. Remove weights and paper, and bake for another 5 minutes until lightly golden.

Arrange the pears:
While the crust is baking, slice the pears and toss them with brown sugar and cinnamon. Arrange the pear slices neatly in the baked tart shell.

Make the custard filling:
In a bowl, whisk together the eggs, cream, milk, sugar, vanilla extract, and salt until smooth.

Assemble the tart:
Pour the custard mixture gently over the pears in the tart shell. Tap the tin lightly to remove air bubbles.

Bake the tart:
Bake for 35–40 minutes, or until the custard is just set and slightly golden on top. The center should have a slight wobble.

Cool and serve:
Allow the tart to cool to room temperature. Dust with icing sugar and top with flaked almonds if using. Slice and enjoy!

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