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Pear and Ginger Cream Tart

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  • Prep 45 min
  • Total 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.
Created Oct 11, 2010
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  • 1 1/2 cups (375 mL) milk
  • 1 tbsp (15 mL) grated gingerroot
  • 4 egg yolks
  • 3/4 cups (175 mL) granulated sugar
  • 1/2 cup (125 mL) all-purpose flour
  • 2 tbsp (25 mL) butter
  • 1 1/2 tsp (7 mL) vanilla

  • 1/2 pkg Pillsbury* Refrigerated Pie Crust, softened as directed on box (1 crust)

  • 2 cans (398 mL/14 FL oz each) pear halves in juice, drained
  • 1 square (1 oz/28 g) white chocolate
  • 1 tsp (5 mL) shortening


  • 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 450ºF. 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 chocolate 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

  • Tip 1
    Tip: 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

No nutrition information available for this recipe
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