Melt 50 gram butter with 100
gram sugar and pour this in a greased round cake pan. Arrange the pear
parts upside down in this mixture. Put the other ingredients together
and beat well; pour the batter on top of the pears. Bake the cake one
hour in the oven at 160
Allow it to cool down slightly and turn it upside down.
For Upside down pies, look at the recipe for
pineapple tarte tatin,
rhubarb tarte tatin and for a savoury version
endive tarte tatin.
Put the flour, butter,
sugar and egg yolk together and knead well. Roll it out and line a greased
baking pan with it. Bake the pie blind for 15 minutes at
Celsius. Take out the filling and
bake 15 Minutes. Allow the pie to cool down. Take the paper off
the tin condensed milk; put the tin in a pan with boiling water and
boil for 4 hours; by then the contents have caramelized. Pour the milk
caramel into the pie. Melt the chocolate with the cream and pour on
top. Allow the pie to cool down before serving.