Pear and Ginger Cream Tart

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.