Pear and Custard Tart
Indulge in the elegance of a Pear and Custard Tart, a dessert that perfectly balances rich, creamy custard with the subtle sweetness of poached pears. This classic tart features a buttery, golden shortcrust pastry that cradles a luscious vanilla-infused custard filling, made with real vanilla bean for an extra touch of sophistication. The star of the show, tender poached pears, are artfully arranged on top, creating a show-stopping centerpiece for any occasion. With its delightful layers of texture and flavor, this tart is perfect for everything from casual dinners to festive celebrations. Serve it as is or lightly dusted with powdered sugar for a timeless, crowd-pleasing treat that showcases the beauty of seasonal pears. Perfect for dessert lovers and baking aficionados alike!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold and cubed)
- 50 grams Powdered sugar
- 1 piece Egg yolk
- 2 tablespoons Cold water
- 250 ml Whole milk
- 100 ml Heavy cream
- 1 piece Vanilla bean (split and seeds scraped)
- 2 pieces Eggs
- 60 grams Granulated sugar
- 15 grams Cornstarch
- 3 pieces Pears (ripe but firm)
- 500 ml Water
- 100 grams Granulated sugar (for poaching)
- 2 tablespoons Fresh lemon juice
Instructions
Start by preparing the tart crust. In a bowl, mix the flour and powdered sugar. Add the cold, cubed butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Add the egg yolk and cold water to the flour mixture. Gently knead until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C (356°F). Roll out the chilled dough on a floured surface to fit a 9-inch tart tin. Line the tart tin with the dough, trim the edges, and prick the base with a fork.
Line the tart shell with parchment paper and fill with baking weights or dried beans. Blind bake the crust for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Set aside to cool.
Prepare the custard filling by heating the milk, heavy cream, and vanilla bean (and seeds) in a saucepan until it just begins to simmer. Remove from heat and let it infuse for 10 minutes.
In a mixing bowl, whisk together the eggs, granulated sugar, and cornstarch until pale and smooth. Gradually pour the warm milk mixture into the eggs, whisking constantly. Strain the mixture back into the saucepan and heat gently, stirring, until the custard thickens. Remove from heat and set aside to cool slightly.
For the poached pears, peel, halve, and core the pears. In a large saucepan, combine water, granulated sugar, and lemon juice. Bring to a simmer and add the pears. Poach them for 10–15 minutes until tender but still firm. Remove from the poaching liquid and let cool. Slice into thin, even slices.
Pour the cooled custard into the baked tart shell. Decoratively arrange the pear slices on top of the custard.
Bake the tart in the preheated oven at 180°C (356°F) for 25–30 minutes, or until the custard is set and lightly golden.
Allow the tart to cool completely before serving. Optionally, dust with powdered sugar before serving.
Nutrition Facts
Calories |
3686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 511.3 g | 186% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 274.7 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 540 mg | 42% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1496 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
