This is one of the best desserts of all time. Part one will show you how to make my favorite cream cheese pie crust and how to line a tart pan with it. Note, the recipe for the pie crust is on the blog and I now use heavy cream in place of the water which makes it more flavorful and more tender without becoming too fragile or losing its flakiness!
Part two will show you how to make the almond cream and poached pear filling. The recipe is in my book The Pie and Pastry Bible.