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How to make Pear tarts with ginger custard

Yield = 8
Prep time: 0:50
Cook time: 0:40
Total time: 1:30

Ingredients

  • 125g caster sugar
  • 1 lemon, juiced
  • 1 piece lemon peel
  • 1 vanilla bean, split
  • 1 teaspoon grated fresh ginger
  • 4 pears (William or beurre bosc), peeled
  • 2 x 375g pkts block puff pastry
  • 1 egg, lightly beaten

Ginger custard

  • 6 egg yolks
  • 120g caster sugar
  • 1 teaspoon cornflour
  • 300ml milk
  • 300ml thin cream
  • 1 teaspoon vanilla extract
  • 100g candied ginger, diced

Method

  • Step 1 Half-fill a medium saucepan with cold water. Add sugar, lemon juice and peel, vanilla and ginger. Stir over low heat to dissolve the sugar. Add pears, then place a piece of greaseproof paper on top of liquid and simmer until just tender (the time depends on ripeness of pears). Remove pears and allow to cool.
  • Step 2 Preheat oven to 190°C. Roll out each block of pastry to a 30 x 12cm rectangle on a floured board, then lift each sheet onto a baking tray lined with baking paper. Halve pears and place 4 pear halves along each pastry sheet, leaving space in between.
  • Step 3 Use a sharp knife to cut a small indent around each pear. Brush exposed pastry with egg and bake for 20-25 minutes or until pastry is puffed and golden.
  • Step 4 To make custard, place egg yolks, sugar and cornflour in a bowl and whisk to combine. Place milk, cream and vanilla in a pan and bring to the boil. Pour over egg mixture and whisk gently. Return to pan and cook over low heat until slightly thickened, then add ginger. To prevent a skin forming, cover surface with baking paper until ready to serve with the tarts.