• preheat the oven to 180° Celsius

for the pastry

• combine the flour, butter and sugalite in a food processor using a dough hook
• blend on a low setting until the butter is mixed in thouroughly
• add egg yolks and pulse be patient - and do not be tempted to add water - it will come together!
• the mixture will combine to form a ball
• relax in fridge while you prepare the filling
• roll out on a floured board and line a prepared flan tin butter the sides and bottom well and line the bottom with baking paper. if there are breaks, tears or gaps just press in bits of pastry - no one can see it and it is important that the shell does not leak
• bake blind for 15 minutes I have ceramic baking beans and can recommend getting these as it really makes life easier

for the filling

• cream the butter and the sugalite in your food processor with the metal blade
• add the almonds and mix well
• beat the eggs in one at a time
• pour the mixture into your pastry shell until about 1/3 of the way up the recipe says half the mixture but this will be too much
• place the pears into the mixture the recipe did not say how to prepare them so I did slices (as you can see in the photo) but I think for the end result to look better quarters will be nicer
• add the remainder of the mixture do not overfill otherwise it will pour over the top during the baking process
• bake for 50 - 60 minutes