Pear tart, Iginio Massari's recipe

A recipe Iginio Massari shared while promoting Ghidini pastry equipment. The filling method was unexplained, so I interpreted it myself, with excellent results. Yesterday I attended Fausto Morabito's brilliantly organised event with Massari and this year's world-champion pastry team. An unforgettable, emotional day: great professional artists humbly demonstrated spectacular desserts to an enthusiastic audience, who also enjoyed a wonderful sweet and savoury buffet.
Thank you, thank you!
INGREDIENTS
SHORTCRUST
250 g '00' flour
175 g softened but pliable butter
100 g icing sugar
25 g acacia honey
50 g eggs
2 g salt
1/2 vanilla pod
1/2 lemon zest
3 g baking powder
FILLING
200 g milk
200 g cream
50 g eggs
30 g sugar
1 vanilla pod
1/2 grated lemon zest
1/2 teaspoon cinnamon
4 Abate pears
I make pastry conventionally (Iginio Massari's blog recipe), form a block and refrigerate several hours, preferably overnight.
I prepare filling.
I heat cream, milk and sugar in a jug in the microwave without boiling.
I add grated lemon zest and cinnamon.
I scrape vanilla seeds and add them and pods.
I mix, cover and cool; I left a couple of hours to develop aromas. Once cold, I whisk in egg. I mix well and remove pods. of vanilla. I roll pastry into a.parchment-lined tin with a fairly high rim, at least three cm.and prick the base, then decorate the edge with a spatula tip. I peel pears, removing tops and bottoms.
I divide each into 8 slices.
I arrange tightly in a fan in the pastry shell. I strain the nearly liquid filling. I gently pour over pears. and sprinkle the surface with granulated sugar. I bake at 170°C for 5O/55 minutes. The master suggested 35 minutes, but my filling needed longer; this depends on your oven. I cool completely, remove from the tin and caramelise the surface with a blowtorch after.covering the centre with a paper disc, then dust the rim with icing sugar. Soft inside, with delicate, lasting aromas. Delicious.