Embracing the Harmony of Pear and Ginger in a Poached Pear and Ginger Custard Tart
At the heart of this creation lies the delicious and easy process of poaching pears to perfection. Tender and infused with a delicate syrup, the pears become a canvas that absorbs the nuanced flavors of ginger and orange. As they nestle atop a bed of velvety custard in a crisp, buttery pate sablee tart shell, the fusion of these elements sings a harmonious melody on the taste buds.
As someone said to me, Ginger and Pear play nicely with each other. The pear offers a gentle sweetness while the ginger adds a zesty, warming touch. This combination not only tantalizes the senses but also celebrates the art of balancing contrasting yet complementary flavors in baking, where every bite tells a story of tastiness.
Beyond the culinary delight you’ll create, the act of baking itself unveils a therapeutic sanctuary. I find the motions of measuring, mixing, and creating a masterpiece from simple ingredients can transform stress into a tranquil state of mind. Focusing on precision and practicing the patience required in each step of crafting this tart provide a mindful escape, allowing you to immerse in the present moment and find solace in the art of baking.
As you savor each bite, you’ll not only indulge in its delectable taste but also embrace the therapeutic nature of baking—one recipe at a time, making life sweeter amidst the chaos.
Poached Pear and Ginger Custard Tart
December 13, 2023
Persons
8
Prep Time
45 minutes
Cook Time
25 minutes
Wait Time
4 hours
Total Time
1 hour, 10 minutes
Notes
You’ll need:
- Food processor with a standard blade
- Measuring cups and spoons, scale if you have it
- Cling film or plastic wrap
- Rolling pin
- Parchment paper
- 9-inch removable base tart pan
- Pie weights or beans
- 4-quart saucepan
- Large and medium mixing bowls
Ingredients
- Pate Sablée Crust:
- • 8 tablespoons unsalted butter, cold, cubed
- • 1/3 cup powdered sugar
- • 1 large egg yolk
- • 1/2 teaspoon salt
- • 1 1/4 cups all-purpose flour
- • 1 tablespoon heavy cream or milk, if needed
- Poached Pears:
- • 125g caster sugar
- • 1 cup (200 g) granulated sugar
- • 1 orange, juiced
- • 1 vanilla bean, split
- • 1 tsp grated fresh ginger
- • 4 pears (Bosc or Anju), whole, unpeeled
- Ginger custard:
- • 6 egg yolks
- • 2/3 cup (135 g) granulated sugar
- • 1 tbsp cornstarch
- • 1 ¼ cup (300ml) whole milk
- • 1 ¼ cup (300ml) heavy whipping cream
- • 1 tsp vanilla extract
- • ½ cup (about 80 g) stem ginger, diced
- Whipped Cream Topping, and Chopped Pecans, optional
Instructions
- Prepare the Dough:
- 1. In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix.
- 2. Add the cold cubed butter to the dry ingredients in the food processor. Pulse until the mixture resembles coarse crumbs. The butter should be evenly distributed but still visible in small pieces.
- 3. Add the egg yolk and pulse a few times until the dough starts to come together.
- 4. If needed, add 1-2 tablespoons of cold milk, one tablespoon at a time, and pulse until the dough forms clumps.
- Form the Dough:
- 5. Turn the mixture onto a clean surface or parchment paper. Gently knead the dough just until it comes together. Avoid overworking the dough, as this can make it tough.
- 6. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes or until firm. Chilling the dough allows it to rest and makes it easier to roll out.
- Roll Out the Dough:
- 7. Preheat your oven to 375°F.
- 8. Line the bottom only of the tart pan with parchment paper for easy removal
- 9. Lightly flour a clean surface and rolling pin. Roll out the chilled dough into a circle or rectangle, depending on the size and shape needed for your recipe.
- 10. Carefully transfer the rolled-out dough to the tart or pie pan, pressing it gently into the corners and edges. Trim any excess dough hanging over the edges.
- 11. Return the tart pan to the freezer, and chill the dough for about 10 – 15 minutes.
- *Blind Bake the Tart Shell:
- 11. Remove the tart pan from the freezer, and line the dough with parchment paper, and fill with pie weights or dried beans (full, to keep the dough from sinking down the edges).
- 12. Place your tart pan in your pre-heated oven, directly in the middle, and bake for 15 – 18 minutes.
- 13. Remove the pan, and remove the pie weights (carefully lift all the weights out by grasping the edges of the parchment paper) and set aside.
- 14. Place the pan back into the oven, and continue to bake for another 5 – 10 minutes, until the very center of the crust looks dry. Cover the edges of the pan with foil if it starts looking brown.
- 15. When done, remove from the oven, leaving the blind baked tart shell in the pan, and set aside to cool completely.
- Poach the Pears:
- 16. In a 4-quart saucepan, add 2 quarts of water, or just enough to cover the pears.
- 17. Add the juice of 1 orange, 1 cup (200 g) granulated sugar, 1 whole vanilla bean, split, and 1 tsp grated fresh ginger.
- 18. Stir over low heat to dissolve the sugar. Add the pears, then simmer until just tender (test with a fork, they should just be fork tender, not mushy).
- 19. Remove the pears from the pan, place on a wire rack and allow to cool.
- Make the custard:
- 20. In a medium bowl, add 2/3 cup (135 g) granulated sugar and 1 tbsp cornstarch, and whisk to combine.
- 21. Whisk 6 egg yolks into the sugar and cornstarch mixture. Set aside.
- 22. Place 1 ¼ cup (300ml) whole milk, 1 ¼ cup (300ml) heavy whipping cream and 1 tsp vanilla extract in a medium saucepan, and heat to an almost boil.
- 23. Slowly pour the heated milk, with small drips at first, mixing as you pour, into the egg mixture and whisk gently. Continue pouring the milk into the egg mixture, and then pour all of this back into the saucepan.
- 24. Cook over low heat until slightly thickened, stirring constantly.
- 25. Add the diced stem ginger, incorporating it into the custard.
- Assemble
- 26. Pour or spread the custard into the prepared tart shell and place in the refrigerator until set. (it is a soft set custard)
- 27. Meanwhile, prepare the pears. Cut them in half, remove the pit, stem, and anything that isn’t soft
- 28. Place the pear, pitted side down, on a cutting board.
- 29. Cut in ¼ inch slices, keeping the pears stacked in their original shape.
- 30. On top of the custard, place the slices poached pears (I use an offset spatula, and pick up the entire pear, keeping it in its shape, and placing it on top of the custard, the halves in a circle)
- 31. On top of the pears, you can pipe or dollop whipped Chantilly cream, and sprinkle with chopped toasted pecans (optional).
- 32. Chill, and serve cold.
- 33. Enjoy!
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