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Pear and Ginger Cream Tart

It's easy to turn a refrigerated pie crust and canned pears into an elegant dessert, topped with a white chocolate drizzle.

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  • prep time 45 min
  • total time 1 hr 45 min
  • ingredients 11
  • servings 8
 

Ingredients

Pastry Cream

1 1/2
cups milk
1
tablespoon grated gingerroot
4
egg yolks
3/4
cup sugar
1/2
cup all-purpose flour
2
tablespoons butter
1 1/2
teaspoons vanilla

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box

Topping

2
cans (15 oz each) pear halves in juice, drained
1
oz white chocolate baking bar (from 6-oz box)
1
teaspoon shortening

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3-quart saucepan, heat milk and grated gingerroot over low heat about 5 minutes, stirring frequently, until very hot but not boiling.
  • 2 In medium bowl with electric mixer, beat egg yolks and sugar on medium speed 4 to 6 minutes or until pale yellow. Beat in flour. Gradually beat in warm milk mixture until well blended.
  • 3 Return mixture to saucepan; cook over medium-low heat about 5 minutes, stirring constantly, until mixture is very thick and begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Pour into medium bowl; place plastic wrap on surface of pastry cream. Refrigerate until completely cooled, about 1 hour.
  • 4 Meanwhile, heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom or 9-inch pie pan. Trim edges if necessary. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
  • 5 Fill baked shell with pastry cream. Cut pear halves into thin slices; arrange on top of tart.
  • 6 In small microwavable bowl, microwave baking bar and shortening on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Drizzle over tart. Store in refrigerator.
  • 1 In 3-quart saucepan, heat milk and grated gingerroot over low heat about 5 minutes, stirring frequently, until very hot but not boiling.
  • 2 In medium bowl with electric mixer, beat egg yolks and sugar on medium speed 4 to 6 minutes or until pale yellow. Beat in flour. Gradually beat in warm milk mixture until well blended.
  • 3 Return mixture to saucepan; cook over medium-low heat about 5 minutes, stirring constantly, until mixture is very thick and begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Pour into medium bowl; place plastic wrap on surface of pastry cream. Refrigerate until completely cooled, about 1 hour.
  • 4 Meanwhile, heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom or 9-inch pie pan. Trim edges if necessary. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
  • 5 Fill baked shell with pastry cream. Cut pear halves into thin slices; arrange on top of tart.
  • 6 In small microwavable bowl, microwave baking bar and shortening on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Drizzle over tart. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Tightly wrap any leftover fresh gingerroot and freeze for up to 6 months. Grate what you need from the frozen gingerroot, re-wrap and return it to the freezer.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
120mg
120%;
Sodium
180mg
180%;
Total Carbohydrate
49g
49%
(Dietary Fiber
1g
1%
  Sugars
29g
29%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
8%;
Iron
4%;
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.