Pear and Ginger Cream Tart

Prep 45 min
Total 1 hr 45 min
Ingredients 11
Servings 8

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

By Pillsbury Kitchens

Updated February 16, 2010

Make with

Pillsbury Pie Crust

Ingredients

Pastry Cream

1 1/2

cups milk

tablespoon grated gingerroot

egg yolks

3/4

cup sugar

1/2

cup all-purpose flour

tablespoons butter

1 1/2

teaspoons vanilla

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

Topping

cans (15 oz each) pear halves in juice, drained

oz white chocolate baking bar (from 6-oz box)

teaspoon shortening

Steps

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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 Facts

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%
Potassium: 160mg; 5%
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;