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Pear tarts with ginger custard
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Prep Time:
50 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Elevate pear tarts with a touch of ginger-infused custard.
Ingredients:
  • 125g caster sugar
  • 1 piece lemon peel
  • 1 vanilla bean, split
  • 1 tsp grated fresh ginger
  • 4 pears (William or beurre bosc), peeled
  • 2 x 375g pkts block puff pastry
  • 6 egg yolks
  • 120g caster sugar
  • 2.50 gm cornflour
  • 300ml milk
  • 300ml thin cream
  • 100g candied ginger, diced
Instructions:
  • Fill a medium saucepan halfway with cold water. Combine sugar, lemon juice, lemon peel, vanilla, and ginger in the saucepan. Stir over low heat until the sugar is dissolved. Add the pears and simmer until just tender (timing varies based on pear ripeness). Remove the pears and let them cool.
  • Preheat your oven to 190°C. Roll out the pastry blocks into 30 x 12cm rectangles on a floured board. Transfer the pastry sheets onto a baking tray lined with baking paper. Place 4 pear halves on each pastry sheet, ensuring there is space between each one.
  • Carefully score a small circle around each pear using a sharp knife. Brush the visible pastry with beaten egg and bake for 20-25 minutes until the pastry is beautifully puffed and golden brown.
  • In a bowl, combine egg yolks, sugar, and cornflour by whisking. In a saucepan, bring cream, milk, and vanilla to a boil. Pour the hot mixture over the egg mixture and whisk gently. Return everything to the pan and cook until slightly thickened over low heat. Stir in ginger. Cover the surface with baking paper to prevent a skin from forming. Serve with the tarts when ready.

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