Imagine a dessert that whispers sophistication with every bite - a golden, creamy custard tart adorned with delicate pear slices and a subtle kick of ginger that dances on your palate. This isn't just another dessert; it's a culinary journey that transforms simple ingredients into a masterpiece of British baking. Whether you're a seasoned baker or a curious home cook, this pear and ginger custard tart promises to elevate your dessert game and impress even the most discerning food lovers.
Prep Time: 25 mins
Cook Time: 1 hrs
Total Time: 1 hrs 25 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 pears, sliced
- 1 cup heavy cream
- 1/2 cup sugar
- 3 eggs
- 1 tablespoon fresh ginger, grated
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch tart pan by lightly greasing it with butter or cooking spray.
- Roll out the pie crust and carefully transfer it into the tart pan, pressing the dough gently into the sides and bottom. Trim any excess dough hanging over the edges.
- Peel and core the pears, then slice them thinly into uniform pieces. Arrange the pear slices in a decorative pattern across the bottom of the prepared pie crust.
- In a mixing bowl, whisk together the eggs, sugar, grated fresh ginger, and vanilla extract until smooth and well combined.
- Gradually pour the heavy cream into the egg mixture, continuing to whisk until the custard is fully incorporated and has a consistent, silky texture.
- Carefully pour the custard mixture over the arranged pear slices, ensuring an even distribution and that the pears remain in place.
- Place the tart pan on a baking sheet to catch any potential overflow and transfer to the preheated oven.
- Bake for approximately 45-55 minutes, or until the custard is set and has a slight golden color on top. The center should be slightly jiggly but not liquid.
- Remove from the oven and let the tart cool completely at room temperature for about 30 minutes.
- Once cooled, carefully remove the tart from the pan and transfer to a serving plate. Optionally, dust with powdered sugar or garnish with additional fresh ginger.
- Slice and serve at room temperature or slightly chilled. The tart can be stored in the refrigerator for up to 2 days.
Tips
- Temperature is Key: Ensure your ingredients are at room temperature for a smoother custard mixture.
- Pear Perfection: Choose firm, ripe pears that will hold their shape during baking.
- Crust Matters: Blind bake your pie crust for 10 minutes before adding filling to prevent a soggy bottom.
- Ginger Intensity: Adjust the ginger quantity to your taste - fresh ginger provides a more vibrant flavor than ground.
- Baking Precision: Watch your tart closely in the final minutes. The custard should be set but still slightly jiggly in the center.
- Cooling is Crucial: Allow the tart to cool completely to let the custard set properly.
- Presentation Tip: A light dusting of powdered sugar or a drizzle of caramel can elevate the visual appeal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 120mg
