1. Peel the pear in advance, cut it into pieces, put it in a small pot, and cook it with rock sugar
2. Put the cream, pure milk and sugar in a small pot, heat it with low heat and stir while heating until the sugar dissolves and leaves the fire. Cool
3. Add egg yolk and mix well
4. Sift the low gluten flour, add it to the cream paste, squeeze in a few drops of lemon juice, and then filter the egg tarts with a sieve
5. Put the egg tarts in the baking pan, put the Sydney pieces inside, and put 4 or 5 pieces in a Tarter
6. Pour the filtered egg tarts into the tarts with Sydney pieces
7. Preheat the oven, put it in the penultimate layer at 220 ℃ for about 20 minutes (if you like the surface with focus, you can move the baking plate to the middle layer in the last 5 minutes)