Fresh Pear Custard Tart
Recipe by LACTAID® Brand
@LACTAIDBe sure to use perfectly ripe pears for this tart. Choose those that yield to gentle pressure at the stem end. If you’re really in a pinch, substitute sliced, well-drained canned pears.
PREP
45 min
COOK
30 min
TOTAL
3 hr 15 min
10 Servings
Ingredients
For the Single Cut Pastry
1 ¼ cups all-purpose flour
¼ teaspoon salt
⅓ cup shortening
4 tablespoons water, or as needed
For the Filling
½ cup sugar
2 tablespoons cornstarch
4 egg yolks, beaten
1 teaspoon vanilla
For the Glaze
⅔ cup pear nectar
2 teaspoons cornstarch
For the Tart
2 small ripe pears
½ cup fresh berries (such as red raspberries, blackberries, and/or blueberries)
Sifted powdered sugar (optional)
Fresh mint leaves (optional)
Edible flowers (optional)
LACTAID® Reduced Fat 2% Lactose-Free Milk
Looking for a different LACTAID® dairy product to use in your recipes?
LACTAID® Reduced Fat 2% Lactose-Free Milk
Directions
For the Single Cut Pastry
Preheat oven to 450 degrees F. In a medium bowl, combine all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tablespoon water over part of mixture; gently toss with a fork. Repeat moistening dough with 3 to 4 more tablespoons water, using 1 tablespoon water at a time, until all the dough is moistened. Form dough into a ball.
On a lightly floured surface, roll dough from center to edge into a 13-inch circle. Ease into an 11-inch tart pan with removable bottom.
Trim pastry to edge of pan. Prick bottom and sides well with fork.
Bake for 10 to 12 minutes or until golden. Cool in pan on a wire rack.
For the Filling
In heavy medium saucepan combine sugar and 2 tablespoons cornstarch. Stir in LACTAID® Reduced Fat 2% Lactose-Free Milk.
Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
Gradually stir about 1 cup of the hot mixture into egg yolks. Return all of the egg yolk mixture to the saucepan. Cook and stir until bubbly. Reduce heat.
Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla.
Pour into baked tart shell. Cover and chill for at least 1 hour or until ready to assemble tart.
For the Glaze
Combine the pear nectar and 2 teaspoons cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
Cover surface with plastic wrap; cool to room temperature.
For the Tart
Pour cooled glaze over pears, spreading evenly. Cover and chill for 1 to 4 hours.
To serve, top with berries. If desired, sprinkle berries with sifted powdered sugar and garnish with fresh mint and edible flowers.
© Copyright 2007, Meredith Corporation. All Rights Reserved
Nutrition Facts
Serving Size
Amount Per Serving
Calories
Total Fat
Calories from Fat
Saturated Fat
215
9g
79
4g
Cholestrol
Sodium
Total Carbohydrate
Dietary Fiber
93mg
88mg
31g
1g
Sugars
Protein
Calcium
16g
4g
76mg
Amount Per Serving
Calories
Total Fat
Calories from Fat
Saturated Fat
Cholestrol
Sodium
215
9g
79
4g
93mg
88mg
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Calcium
31g
1g
16g
4g
76mg