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Pear and Ginger Cream Tart

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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 120

% Daily Value

Total Fat: 14g; 21%
Saturated Fat 7g 33% Trans Fat 0g
Cholesterol: 120mg; 39%
Sodium: 180mg; 7%
Total Carbohydrate: 49g; 16%
Dietary Fiber 1g 5% Sugars 29g
Protein: 5g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 8%; 8%
Iron: 4%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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