Shortcrust curd cheese and pear tart

Mix all the ingredients for the dough until you get a crumbly consistency (like breadcrumbs). Add 3 tablespoons of very cold water and quickly knead into a compact dough (it can remain slightly crumbly). Wrap it in cling film and leave it in the fridge for an hour.

Prepare a round springform cake tin (26 cm diameter). Grease the edges with a little butter. Roll out the dough between two sheets of baking paper to a thickness of about 3 mm (it must cover the bottom and edges of the tin). Remove the top sheet and, using the removable bottom of the tin, cut out a circle from the dough. Remove the scraps and leave the dough circle on the bottom baking paper. Close the tin with the side ring, letting the paper stick out slightly. From the remaining dough, roll out a strip of the same thickness and cut strips for the edges (approx. 3-4 cm high).

Prick the bottom of the dough with a fork and put it back in the fridge for a short time. Meanwhile, preheat the oven to 185°C (top and bottom heat).