Recipe Method

1.  In a food processor, blend the flour, salt, margarine and cheese together and lastly add in sufficient water to bind to a workable dough.
2. Wrap and chill the dough.
3. Pre-heat the oven to 200 ºC. Roll out chilled pastry on a floured worktop, and use to line a 25 cm tart dish. Prepare for baking blind. **
4. Bake for 25 minutes. Remove the paper and rice/beans, and return to the oven for a minute or two. Set aside to cool slightly before pouring in the filling.

For the Filling

1.  In a saucepan, bring the milk to boiling point.
2. In a mixing bowl, whisk the eggs and sugar together until foamy. Mix in both flours well, and pour this into the hot milk, stirring over low heat to a smooth thickened sauce.
3. Remove from the stove and stir in the margarine, almond essence, cheese and almonds.
4. Pour this sauce into the baked pastry base.

For the topping

1. Heat the remaining castor sugar and a little water together, and once dissolved, add the sliced pears and poach gently for 10 minutes until tender but still retaining their shape.
2. Spoon the slices (without the syrup), neatly onto the cheese custard and brush a glaze of melted jam over.
3. Refrigerate until firmly set.