Mix the crushed biscuits and butter and press into 4-6 small tart tins. Refrigerate until set. Whisk the egg yolks, sugar, vanilla and cornflour to form a paste. Slowly add the milk, place in a saucepan and simmer until thickened. Cover the surface with plastic wrap and allow to cool completely. Refrigerate for 1 hour. Whip the cream until thick and stiff peaks form then fold in the custard. Spoon into the tart cases and top with slices of poached pear.
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