peers, seeds and cardamom for a gorgeous tart

Tarte gourmande à la poire et graines à la cardamome,
Peer, seeds and cardamom tart,
milk and wheat free

for the tart pastry
180 g oatmeal (or flakes grounded into flour)
70 g of non-hydrogenated margarine
3 tablespoons complete sugar
1 teaspoon phosphate-free baking powder
1 pinch of salt
2 tablespoons poppy seeds
1/2 egg

for the preparation
2 pears
50 g roasted and ground seeds (almond, sunflower, pumpkin and sesame)
1 egg
10 cl oat cream
10 cl almond milk
1 tablespoon potato starch  (or cornstarch)
1 teaspoon cardamom capsules (cored and shredded)

Prepare the pastry pie crust  by mixing all ingredients gently. Do not over work the dough, just blend the wet ingredients to the dry ones. Gather into a ball and let rest in the fridge wrapped in plastic wrap (or Silpat) for at least 1 hour.
Prepare the cream by mixing the seeds mix and potato starch. Then add the beaten egg, oat cream and almond milk.
Then add the cardamom.
Preheat oven to 180 ° (th.6)
Prepare the tart molds with the crust. Prick bottom with a fork.
Bake for 10 minutes to pre-cook the bottom. Remove from oven.
The dough rises slightly. With the back of a spoon, flatten the dough to shape the mold.
Peel the pears and detail into thin regular slices. Cut the head to keep the heart.
Divide the preparation in the pies and add the heart of pears.
Bake for 20 minutes for small tarts or 35 minutes for a large one.