Stewed tartlet

Chop the hazelnuts roughly. Preheat the oven to 200 ° C. Let the slices of puff pastry thaw. Allow the cooking pears to drain well in a colander. Cut the cooking pears into pieces and mix them with the raisins.

Line the cake tin with the slices of puff pastry. Sprinkle the custard on the bottom of the dough. Spread the cooking pears and sprinkle the hazelnuts over it. Place the mold on the baking tray a ridge under the middle of the oven and fry the cake in 15-20 minutes until golden brown and done.