Method

• Preheat the oven to 160 degrees
• Grease a loose bottom, fluted, rectangle 34x12cm tart tin
• In a food processor, place all of the slice ingredients except pears and process until just combined
• Spread the mix evenly across the base of the tart tin
• Wash, slice and core the pears into thin wedges and arrange on top of almond mix
• Bake in the oven for 30-35 minutes until the slice is almost cooked
• Remove and sprinkle over the sliced almonds before returning it to the oven and cooking for a further 5 minutes until the almonds are nice and golden brown
• Allow to cool slightly before removing from the tin
• While the slice is cooking, make the custard Gently heat the milk with the honey and vanilla (scrape the seeds and also add the pod if using) in a pot
• Beat the egg yolks with the cinnamon and flour until smooth and creamy
• Pour the warmed milk over the egg yolks in a slow and steady stream whilst whisking continuously
• Once all of the milk is added, strain the custard back in to the pot and heat on a low-moderate heat, whisking continuously until thickened
• Remove from the heat and serve with the warm pear slice