Preheat the oven to 180°C.
Peel the ginger and the pears. Finely dice the fresh ginger. Grate the tonka beans. Cut the pears into quarters and remove the core.
Heat a frying pan to hot, add the sugar and melt without stirring to form a caramel. Add the butter and the finely diced ginger and the grated tonka bean. Add the pear quarters and caramelise over a medium heat. Once caramelised, remove from the heat and set aside.
Cut the puff pastry into discs slightly larger than your tart moulds. Place a layer of pears in the base of each individual mould. Add a generous spoonful of caramel then cover with a pastry round, gently pressing the pastry down around at the edges. Prick the pastry with a fork then transfer to the oven and cook for 20 minutes.
Mix the pistachio paste and the milk together in a saucepan then bring to the boil. Whisk the egg yolks and the sugar together until pale and fluffy and then add the hot milk to the mixture. Return to the heat and cook over a low heat until the sauce is thick, stirring frequently with a spatula. Once cooked, pass the liquid through a fine sieve.
Turn the tarts out of their moulds and serve with the pistachio crème anglaise.
«To ensure that the tarts will turn out easily, line each mould with a circle of baking parchment before adding the pears.»