Vin de Constance pear and custard tarts

Preheat the oven to 180°C.

Line 8 x 8cm brioche tins with the pastry and bake blind.

In a pot, bring the wine, Vin de Constance, sugar, cloves and lemon zest to the boil.

Peel the pears, cut them in half and remove the cores carefully. Place them into the poaching liquid and cook until tender. Remove with a slotted spoon and cool.

For the crème patisserie, scald the milk by bringing it to just below boiling temperature in a pot.

Cream the egg yolks with the sugar and a little milk, and, when pale, mix in the flour and cornflour. Pour onto the milk and mix well.

Return the mixture to the pan and slowly bring to the boil, stirring continuously until thick and smooth. Add the vanilla and cool.

Whip the cream and fold it into the crème patisserie. Pipe it into the tarts and arrange the pears on top. Sprinkle with the nuts and serve.