Bake-Off® Contest 45, 2012
Berlin, New Jersey

Chocolate, Ginger-Cream and Pear Tart

Create a pastry-chef standout dessert with flaky pastry, creamy pear filling and a just-right chocolate top. You can do it!

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  • prep time 35 min
  • total time 3 hr 35 min
  • ingredients 16
  • servings 12
 

Ingredients

Tart

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2
cans (15 oz each) pear halves in juice, drained
1
tablespoon turbinado sugar (raw sugar)
2 1/2
teaspoons ground ginger
2
tablespoons Progresso™ bread crumbs
4
oz (half of 8-oz package) cream cheese, softened
1/2
cup mascarpone cheese (from 8-oz container), softened
3/4
cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can)
1/4
cup unsalted or salted butter, softened
1
egg
1
egg yolk
1/3
cup heavy whipping cream
1/3
cup dark chocolate baking chips
1
teaspoon corn syrup

Garnish

3/4
cup heavy whipping cream, whipped
1/4
cup chopped walnuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. In ungreased 10- or 9-inch tart pan with removable bottom, press pie crust evenly in bottom and up side of pan. Generously prick crust with fork.
  • 2 Bake 6 to 9 minutes or until golden brown. Reduce oven temperature to 325°F. Cool crust 15 minutes.
  • 3 Meanwhile, reserve 2 pear halves for garnish; refrigerate. Slice remaining pear halves; place in small bowl. Add raw sugar, 1/2 teaspoon of the ginger and bread crumbs; toss gently to coat. In medium bowl, beat cream cheese and mascarpone with electric mixer on high speed until smooth. Add condensed milk, butter, remaining 2 teaspoons ginger, 1 whole egg and 1 egg yolk; beat on medium speed until well blended. Spread 1 cup filling over cooled crust; arrange pear slices on top. Spread remaining filling over pears.
  • 4 Bake at 325°F 40 to 50 minutes or until set and golden brown around edge. Cool 30 minutes.
  • 5 In small microwavable bowl, microwave 1/3 cup whipping cream and chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, or until smooth. Stir in corn syrup until well blended. Spread over cooled tart. Refrigerate 1 hour 30 minutes or until set.
  • 6 Cut reserved pear halves into 12 slices. Remove side of pan. To serve, cut into 12 wedges. Top each wedge with 2 tablespoons whipped cream, 1 pear slice and 1 teaspoon walnuts. Store covered in refrigerator.
  • 1 Heat oven to 450°F. In ungreased 10- or 9-inch tart pan with removable bottom, press pie crust evenly in bottom and up side of pan. Generously prick crust with fork.
  • 2 Bake 6 to 9 minutes or until golden brown. Reduce oven temperature to 325°F. Cool crust 15 minutes.
  • 3 Meanwhile, reserve 2 pear halves for garnish; refrigerate. Slice remaining pear halves; place in small bowl. Add raw sugar, 1/2 teaspoon of the ginger and bread crumbs; toss gently to coat. In medium bowl, beat cream cheese and mascarpone with electric mixer on high speed until smooth. Add condensed milk, butter, remaining 2 teaspoons ginger, 1 whole egg and 1 egg yolk; beat on medium speed until well blended. Spread 1 cup filling over cooled crust; arrange pear slices on top. Spread remaining filling over pears.
  • 4 Bake at 325°F 40 to 50 minutes or until set and golden brown around edge. Cool 30 minutes.
  • 5 In small microwavable bowl, microwave 1/3 cup whipping cream and chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, or until smooth. Stir in corn syrup until well blended. Spread over cooled tart. Refrigerate 1 hour 30 minutes or until set.
  • 6 Cut reserved pear halves into 12 slices. Remove side of pan. To serve, cut into 12 wedges. Top each wedge with 2 tablespoons whipped cream, 1 pear slice and 1 teaspoon walnuts. Store covered in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
160mg
160%;
Total Carbohydrate
29g
29%
(Dietary Fiber
1g
1%
  Sugars
17g
17%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
8%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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