Heat the oven to 320F.
In a large bowl, melt butter at room temperature. Mix butter with electric mixer until its white and creamy
Add sugar in small batches, divided into three times. Add egg in the same way, in small batches, divided into three times and mix it very well.
Add sifted flour and mix it well.
Wrap with plastic wrap and rest it in the refrigerator for 30 minutes.
Spray oil and sprinkle flour to the pie pan. Keep it in the refrigerator.
In the large bowl, add all the ingredients of the cream filling and mix it with mixer, 1 minute.
Cut the pear into 1/2 inch slice. Keep the cut pear in a bowl with sugar (1 tsp) water to prevent color change.
Take the tart out from the fridge and massage the tart with hand to release the air.
Spread parchment paper on a large cutting board and start spreading the tart a little bigger than the size of the pie pan.
Put the pan upside down on the tart and flip it together. Push down the tart into the pan.
Poke the crust with a fork. Lay pears, pour the cream filling.
Bake it for 45 minutes at 320F. Keep it at room temperature until it cools down, and then store it in the refrigerator. Serve after it cools down.
