Vanilla cake with pears. It looks fancy, but is easy. I like making it in ramkins, with one pear each and one mini cake per person. Also, the pears don't need to be peeled. I tried both ways, and both were good.
In Greece this gorgeous tart is more commonly known as galaktoboureko – layers of filo pastry enclosing a thick custard, then soaked with a lemon-spiked syrup. Lisa's recipe tastes just like a Greek holiday – it's a must-try recipe.