Seckel Pear Tart with Poire William Cream

(14) Course Desserts Total Time 3 1/2 (includes making pasty)

Ingredients in this Recipe

1 1/2 tablespoons cornstarch
1 cup dry white wine
1/2 tablespoon unsalted butter
1/2 vanilla bean, split lengthwise
2 pounds Seckel pears (24 very small or 16 small)
2 ripe Bartlett pears
2 tablespoons poire William (pear eau de vie)
3 large egg yolks
3/4 cup sugar
3/4 teaspoon unflavored gelatin (from a 1/4 ounce envelope)
Equipment: a 13 by 4 inch rectangular fluted tart pan with removable side; pie weights or dried beans; a flour sack or linen cloth

See Full Recipe at Epicurious