Step 1

Half-fill a medium saucepan with cold water. Add sugar, lemon juice and peel, vanilla and ginger. Stir over low heat to dissolve the sugar. Add pears, then place a piece of greaseproof paper on top of liquid and simmer until just tender (the time depends on ripeness of pears). Remove pears and allow to cool.

Step 2

Preheat oven to 190°C. Roll out each block of pastry to a 30 x 12cm rectangle on a floured board, then lift each sheet onto a baking tray lined with baking paper. Halve pears and place 4 pear halves along each pastry sheet, leaving space in between.

Step 3

Use a sharp knife to cut a small indent around each pear. Brush exposed pastry with egg and bake for 20-25 minutes or until pastry is puffed and golden.

Step 4

To make custard, place egg yolks, sugar and cornflour in a bowl and whisk to combine. Place milk, cream and vanilla in a pan and bring to the boil. Pour over egg mixture and whisk gently. Return to pan and cook over low heat until slightly thickened, then add ginger. To prevent a skin forming, cover surface with baking paper until ready to serve with the tarts.