Pear Tartlets With Ginger Pastry Cream

Makes 6
Prep 15 m
Cook 4 - 5 m



  1. 1 of 7 Bake shells according to package directions. Cool; push down middles to form a cavity. Set aside.
  2. 2 of 7 Stir together sugar, cornstarch and salt in saucepan. Over medium-high heat, stir in milk. Add ginger; bring to boiling, stirring constantly; cook for 1 to 2 minutes or until mixture is thickened.
  3. 3 of 7 Beat egg yolks in small bowl until light colored and thickened. Stir in small amount of hot milk mixture. Stir yolk mixture back into saucepan; cook, stirring constantly, over medium heat for 2 minutes or until pastry cream thickens and registers 160 degrees F on instant-read thermometer. Stir in butter and vanilla until melted.
  4. 4 of 7 Strain pastry cream through fine-mesh sieve into medium-size bowl. Place plastic wrap directly on surface. Refrigerate until cool.
  5. 5 of 7 Peel pear; cut in half lengthwise; core. Cut each half crosswise into thirds. Place in small bowl with the water and the lemon juice.
  6. 6 of 7 Equally divide pastry cream among 6 pastry shells on 6 dessert plates. Slice each pear piece crosswise as thin as possible. Fan out and place on top of pastry cream in each tartlet.
  7. 7 of 7 Melt apple jelly in small saucepan over medium heat. Brush over pears and tartlet shells. Makes 6 servings.
Nutrition Information for Pear Tartlets With Ginger Pastry Cream
Servings Per Recipe: 6
Per Serving: 6 g sat. fat, 82 mg chol., 302 mg sodium, 1 g fiber, 374 kcal cal., 49 g carb., 7 g pro., 18 g Fat, total
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Printed from 07/19/2019