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Pear and Ginger Cream Tart

Pear and Ginger Cream Tart
  • Prep 45 min
  • Total 1 hr 45 min
  • Ingredients 11
  • Servings 8
It's easy to turn a refrigerated Pillsbury™ Pie Crust and canned pears into an elegant dessert, topped with a white chocolate drizzle.
By Pillsbury Kitchens
Updated April 29, 2021

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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
120
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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