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Surprise Pear Tart and Ginger Pears with Nutty Crumble Recipe
|All purpose flour||1 Cup (16 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|Semisweet chocolate chips||3 Ounce (90 Gram, 1/2 Cup)|
|Rolled oats||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Water/Ascorbic acid color-keeper||6 Cup (96 tbs), mixed with a little lemon juice|
|Water||3 Cup (48 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Chopped candied ginger||2 Tablespoon|
|Chocolate curls||1 Tablespoon|
Calories 1492 Calories from Fat 568
% Daily Value*
Total Fat 64 g99%
Saturated Fat 35 g175%
Trans Fat 0 g
Cholesterol 271.1 mg
Sodium 150.2 mg6.3%
Total Carbohydrates 223 g74.5%
Dietary Fiber 18.3 g73.3%
Sugars 136.5 g
Protein 17 g34.8%
Vitamin A 35.8% Vitamin C 32.2%
Calcium 23% Iron 21%
*Based on a 2000 Calorie diet
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
Press onto bottom and sides of 10-inch (25 cm) pie plate.
Refrigerate for 15 to 20 minutes while making Nutty Crumble.
Nutty Crumble: In small bowl, combine rolled oats, flour, brown sugar and cinnamon.
With pastry blender or 2 knives, cut in butter until crumbly.
Stir in nuts.
Spoon into small baking dish or pie plate.
Bake Shortbread Crust and Nutty Crumble in 350°F (180°C) oven for 10 to 15 minutes for Nutty Crumble and for 15 minutes for Shortbread Crust or until each is lightly browned.
While Shortbread Crust is still hot, sprinkle chocolate chips aver bottom.
After 1 minute, spread melted chocolate with back of spoon to completely cover bottom of aastry.
Set aside to cool.
Vanilla Cream: In top of double toiler, whisk together egg yolks, sugar, cornstarch and milk.
Over soiling water, cook, stirring constantly, until mixture simmers and thickens.
Remove from heat and stir in vanilla.
Spoon into chocolate-covered pie crust.
Poached Pears: Peel, halve and core pears.
Place in solution of water and lemon juice to prevent discoloration.
In large saucepan, combine 3 cups (750 mL) water, sugar and candied ginger; bring to boil.
Add pear halves, 4 at a time, and poach for 8 minutes or until tender.
With slotted spoon, remove pears and pat dry.
For Surprise Pear Tart, arrange 8 nalves on top of custard-filled pastry.
Cover and chill; garnish with chocolate curls before serving.
For Ginger Pears with Nutty Crumble, place remaining pear halves in 4 individual dessert dishes or on plates.
Sprinkle with Nutty Crumble.
Garnish with dollop of whipped cream at serving time, if desired.