Vanilla pear tart, chocolate cream and marrons glacés aix&terra

Heat the cream with the vanilla until it boils. Beat the egg yolks with the sugar, then add the flour and pour the cream over this preparation.

Put the cream back on the heat and cook until it thickens for 10 minutes. Set aside in a cool place.

Bake the small tarts at 180°C for 10-15 minutes.

Place the vanilla cream on the bottom of the cooled tarts, place thin slices of pears on top and arrange the Aix&Terra chocolate and chestnut ice cream with a piping bag.