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Fresh Pear Custard Tart

Be 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.

Fresh pear & berry custard tart in pan
Recipe by LACTAID® Brand

@lactaid

Prep
45 min

Cook
30 min

Total
3 hr 15 min

Servings
10 Servings

Ingredients


For the Single Crust 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

2 cups LACTAID® Reduced Fat 2% Lactose-Free Milk

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)

Directions


For the Single Cut Pastry

  1. 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.

  2. 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.

  3. 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.

  4. Trim pastry to edge of pan. Prick bottom and sides well with fork.

  5. Bake for 10 to 12 minutes or until golden. Cool in pan on a wire rack.

For the Filling

  1. In heavy medium saucepan combine sugar and 2 tablespoons cornstarch. Stir in LACTAID® Reduced Fat 2% Lactose-Free Milk.

  2. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.

  3. 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.

  4. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla.

  5. Pour into baked tart shell. Cover and chill for at least 1 hour or until ready to assemble tart.


For the Glaze

  1. 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.

  2. Cover surface with plastic wrap; cool to room temperature.

For the Tart

  1. To assemble the tart, peel, core, and thinly slice pears. Arrange in a concentric pattern over filling.

  2. Pour cooled glaze over pears, spreading evenly. Cover and chill for 1 to 4 hours.

  3. To serve, top with berries. If desired, sprinkle berries with sifted powdered sugar and garnish with fresh mint and edible flowers.

Nutrition Facts


Serving Size


1 slice

Amount Per Serving

Calories

215

Total Fat

9g

Calories from Fat

79

Saturated Fat

4g

Cholestrol

93mg

Sodium

88mg

Total Carbohydrate

31g

Dietary Fiber

1g

Sugars

16g

Protein

4g

Calcium

76mg

Notes

© Copyright 2007, Meredith Corporation. All Rights Reserved.

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Keep exploring our recipe hub for more lactose-free recipes you can make using LACTAID® products. If we don't make it, we'll show you how to substitute a similar ingredient in your favorite recipe! Check out our simple conversion chart to help you swap traditional dairy ingredients for LACTAID® products.