Pear and Ginger Cream Tart

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


Pastry Cream

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


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


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


  1. 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. 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. 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. 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. 5 Fill baked shell with pastry cream. Cut pear halves into thin slices; arrange on top of tart.
  6. 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.




Nutrition Information

Recipe Step Photos

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