Pear Cream Tart Recipe
A plateful of temptation best describes this Pear Cream Tart recipe. Pear Cream Tart makes a yummy Dessert. The Pear Cream Tart is made with Fruits which is easily available at any grocery store. Roll up your sleeves and try this yummy Pear Cream Tart recipe.
Ingredients
1 cup gingersnap crumbs
2 tablespoons margarine, melted
Vegetable cooking spray
1/2 (8-ounce) package Neufchatel cheese, softened
1 tablespoon sugar
1/4 teaspoon grated lemon rind
1/4 cup plus 1 tablespoon lemon juice, divided
1/2 cup unsweetened orange juice
2 teaspoons cornstarch
3 medium pears, peeled, cored, and thinly sliced
Directions
Combine gingersnap crumbs and margarine in a small bowl; mix well.
Press mixture evenly on bottom of a 12-inch pizza pan coated with cooking spray.
Bake at 375° for 5 minutes.
Remove tart shell from oven, and cool completely.
Combine cheese, sugar, lemon rind, and 1 tablespoon lemon juice in a small bowl; beat until well blended.
Spread mixture evenly over cooled crust.
Set aside.
Combine orange juice, 2 tablespoons lemon juice, and cornstarch in a non-aluminum sauce- pan, beat with a wire whisk unril well bended.
Bring to a boil.
Cover; reduce heat, and cook until mixture thickens, stirring frequently with wire whisk.
Remove glaze from heat, cool.
Dip pear slices in remaining 2 tablespoons lemon juice; drain well.
Arrange pear slices over tart.
Drizzle glaze over pears.
Cover, chill tart thoroughly.
Cut into wedges to serve.
Press mixture evenly on bottom of a 12-inch pizza pan coated with cooking spray.
Bake at 375° for 5 minutes.
Remove tart shell from oven, and cool completely.
Combine cheese, sugar, lemon rind, and 1 tablespoon lemon juice in a small bowl; beat until well blended.
Spread mixture evenly over cooled crust.
Set aside.
Combine orange juice, 2 tablespoons lemon juice, and cornstarch in a non-aluminum sauce- pan, beat with a wire whisk unril well bended.
Bring to a boil.
Cover; reduce heat, and cook until mixture thickens, stirring frequently with wire whisk.
Remove glaze from heat, cool.
Dip pear slices in remaining 2 tablespoons lemon juice; drain well.
Arrange pear slices over tart.
Drizzle glaze over pears.
Cover, chill tart thoroughly.
Cut into wedges to serve.
