Fresh Pear Custard Tart


Recipe by: LACTAID® Brand
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.
For the Single Cut 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
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)
For the Single Cut Pastry
- 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.
- 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.
- 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.
- Trim pastry to edge of pan. Prick bottom and sides well with fork.
- Bake for 10 to 12 minutes or until golden. Cool in pan on a wire rack.
For the Filling
- In heavy medium saucepan combine sugar and 2 tablespoons cornstarch. Stir in LACTAID® Reduced Fat 2% Lactose-Free Milk.
- Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
- 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.
- Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla.
- Pour into baked tart shell. Cover and chill for at least 1 hour or until ready to assemble tart.
For the Glaze
- 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.
- Cover surface with plastic wrap; cool to room temperature.
For the Tart
- To assemble the tart, peel, core, and thinly slice pears. Arrange in a concentric pattern over filling.
- Pour cooled glaze over pears, spreading evenly. Cover and chill for 1 to 4 hours.
- To serve, top with berries. If desired, sprinkle berries with sifted powdered sugar and garnish with fresh mint and edible flowers.
Nutrition Facts
Amount Per Serving
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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.