Method

• 1.
  Preheat the oven to 180°C. On a lightly floured surface, roll out pastry to 5mm thick, then drape over a 25cm round, loose-bottomed, fluted tart tin. Gently push pastry into fluted edges and trim excess. Prick all over with a fork and freeze for 30 minutes.
• 2.
  Line the pastry case with baking paper and fill with pastry weights. Bake for 15-20 minutes, then carefully remove weights and paper. Return to oven and bake for a further 15 minutes or until golden. Remove and set aside to cool.
• 3.
  Meanwhile, place pear, 50g brown sugar, ginger and 1 tbs water in a saucepan over medium heat and cook, stirring occasionally, for 5-8 minutes or until pear is softened and caramelised. Set aside for 10 minutes to cool slightly, then spoon into tart case and spread evenly across base. Place tart case on a baking tray.
• 4.
  To make the custard mixture, combine milk, cream and coffee in a saucepan over low heat. Slowly bring to just below the boil, then remove from heat. Whisk egg and remaining 75g brown sugar in a large bowl until creamy, then gradually whisk in hot milk mixture.
• 5.
  Carefully pour egg mixture into tart case. Bake for 25 minutes or until custard has just set but still has a slight wobble. Set aside for 2 hours to cool completely, then chill for 2 hours or overnight until cold.
• 6.
  Sift icing sugar over tart, then use a blowtorch to create a crisp brulee topping. Cut into pieces and serve.