Dessert: Pear Tart
Published in ArcaMax Chef
Pear Tart
1 9-inch pie crust
1 and 1/2 cups milk
2 tsp. peeled and grated ginger root
3 egg yolks
2/3 cup sugar
2/3 cup flour
1 tsp. vanilla
1/4 cup butter
2 15-oz. cans pear halves, drained
1 8-oz. jar apricot preserves
Place milk and ginger in saucepan and heat over low heat until hot. Combine egg yolks and sugar and a bowl and beat. Slowly add flour to egg mixture and mix well. Add egg mixture to the milk and ginger in the saucepan and cook over low heat until mixture starts to thicken. Add vanilla and butter and remove from heat. Place mixture in the refrigerator until cooled. Meanwhile bake pie shell at 425 for about 10 minutes until golden brown and allow to cool. Place cooled cream mixture in pie shell. Slice pear halves into sections and arrange on top of cream. Heat apricot preserves and brush over pears. Slice and serve.
The Skinny: Use low fat milk and your favorite egg and sugar substitutes.
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