Torta di Pere Version 2
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgow22z63iyfDU9_JVFpT7oEPzJSh43EIO4lmlTQCdnq4v3jH6IeB_ITAQ9CDVwbtKLbF6Z0bGxoBlKOXRa1DG2gN7vbLzpz-mAc2LGnu9x1ge0vWjUr4EkpMNAkstlr3L942U2tw/s1600/blog-16.jpg)
I decided to bake the torte in my oblong tin, firstly because it's my favourite tin and secondly to see if the tin was still functional. The tin suffered a recent traumatic incident which involved a clueless 24 year old male colleague and a garbage bin. The tin was rescued from the bin and I attempted to flatten out the base. The tin is now a bit unstable and bends when full so I'm not sure if I'll be able to use it in the future. Replacement cost $35.00!
I bought some ceramic baking beads at The Bay Tree on Saturday. I've been using dried chick peas to weigh the pastry down when baking" blind" and I decided it was time to upgrade to something a little better. I prepared the tart shell the night before and was up bright and early Sunday morning making the pastry cream. Once the pastry shell cooled I put the torte together - no lumps in the pastry cream this time; no collapsing pastry and the gas oven didn't go out either. 1 hour later a delicious aroma emanated from the kitchen and the pear torte was done.
I took the pear torte into work on Monday and it was demolished in an hour. The verdict - delicious.
Jillian
yum-meee!!! Looks great!
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