A delicious tart with an excellent balance of sweet and fruity. Preparing a whole wheat crust means you need to have experience with pie crust. Constant swirling while caramelizing the pears is a must. Because the custard contains corn starch, this is not a typical custard. I used a knife to see if the custard was set which marred the finish.
I made the tart in an 8" tart pan with a removable bottom and baked the remaining custard in a ramekin with an extra pear half.