I used this filling for the TARTE AUX POIRES À LA BOURDALOUE...
...start by grinding some almonds - I did this in a coffee grinder...
...put some flax seed goo into a pot...about 1/2 cup - equivalent to 1 egg + one yolk...
...add some sugar...and stir...
...add some flour...
...and a cup of boiling almond milk...
...place over medium heat and beat vigorously with a wire whip until mixture begins to coagulate...
...then stirring with a wooden spoon over moderately low heat - beat and cook for 2-3 more minutes to thoroughly cook the flour...
...off heat...beat in flavorings...vanilla...and almond extract...
...Kirsch...
...and some Earth Balance...
...then add the pulverized almonds...
...stir well for a smooth thick custard...
Substitutions:
Flax Seed Goo for the eggs and egg yolk
Almond Milk for the milk
Earth Balance for the butter
Recipe here: Mastering the Art of French Cooking
pp. 591-592
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