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Pear and Ginger Cream Tart

 1 Ratings
0 Comments
  • Prep Time 45 min
  • Total Time 1 hr 45 min
  • Servings 8
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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

Directions

  • 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
380
Calories from Fat
135
% Daily Value
Total Fat
15g
23%
Saturated Fat
7g
35%
Cholesterol
125mg
42%
Sodium
160mg
7%
Total Carbohydrate
56g
19%
Dietary Fiber
1g
4%
Sugars
35g
35%
Protein
5g
5%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 3 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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