Pear and Ginger Cream Tart with White Chocolate Drizzle
A sophisticated tart featuring ginger-infused pastry cream topped with delicate pear slices and white chocolate drizzle. The warm spice of fresh ginger complements the sweet, juicy pears perfectly, while the creamy custard base provides rich contrast. This elegant dessert works beautifully for dinner parties, holiday gatherings, or any time you want to impress guests with a restaurant-quality dessert that balances comfort and refinement.
Ingredients
- 1 ½ cups milk
- 1 tablespoon gingerroot, gratedground ginger1 teaspoon
Use ground ginger for convenience
- 4 egg yolks
- ¾ cup sugar
- ½ cup all-purpose flour
- 2 tablespoons butter
- 1 ½ teaspoons vanilla
- 1 pie crust, from refrigerated Pillsbury Pie Crusts, softened as directed
- 2 cans (15 oz each) pear halves, in juice, drainedfresh pears2-3 large
Peel and slice fresh pears, brush with lemon juice
- 1 oz white chocolate baking bar
- 1 teaspoon shortening
Instructions
- 1
Heat milk and grated ginger in saucepan over low heat, stirring frequently, until very hot but not boiling
- 2
Beat egg yolks and sugar with electric mixer until pale yellow, then beat in flour
- 3
Gradually beat warm milk mixture into egg mixture until well blended
- 4
Return mixture to saucepan and cook over medium-low heat, stirring constantly, until very thick and begins to boil
- 5
Boil while stirring constantly, then remove from heat and stir in butter and vanilla
- 6
Pour into bowl, cover surface with plastic wrap, and refrigerate until completely cooled
- 7
Heat oven and prepare pie crust for one-crust baked shell using tart pan
- 8
Bake until lightly browned, then cool completely
- 9
Fill baked shell with pastry cream
- 10
Cut pear halves into thin slices and arrange on top of tart
- 11
Microwave baking bar and shortening until melted and smooth
- 12
Drizzle melted white chocolate over tart
Tips
Place plastic wrap directly on the surface of the pastry cream to prevent a skin from forming while cooling.
Pat pear slices dry with paper towels before arranging to prevent excess moisture in the tart.
Let the white chocolate cool slightly before drizzling to achieve clean, controlled lines.
Good to Know
Store covered in refrigerator for up to 3 days. The pastry cream may soften the crust slightly over time.
Pastry cream can be made 1 day ahead and kept covered in refrigerator. Assemble tart day of serving for best texture.
Serve chilled or at room temperature. Cut with sharp knife, wiping clean between slices for neat presentation.
Common Mistakes
Don't let the milk boil when heating with ginger to avoid curdling
Stir pastry cream constantly while cooking to prevent lumps from forming
Cool tart shell completely before filling to prevent melting the pastry cream
Substitutions
Dairy-Free Swaps
General Alternatives
Peel and slice fresh pears, brush with lemon juice
FAQ
Can I make this without a tart pan?
Yes, use a 9-inch pie pan instead. The tart will be slightly deeper but will work just as well.
How long will this keep in the refrigerator?
The tart will keep covered in the refrigerator for up to 3 days, though the crust may soften slightly.
Can I use canned pears in syrup instead?
Yes, but drain thoroughly and pat dry to remove excess sweetness and moisture that could make the tart soggy.