Elegant Pear Custard Tart
Indulge in the delightful layers of this Elegant Pear Custard Tart, a stunning dessert that showcases the sweet, juicy flavors of fresh pears nestled in a creamy custard filling. Inspired by the impeccable culinary artistry of Peter Leypold, Executive Chef of Carnival Cruise Lines, this recipe transforms simple ingredients into an impressive centerpiece for any gathering. Perfect for special occasions, this tart can be prepared in advance, allowing you to savor the moments with your guests. While it requires a bit of effort, the reward is a rich, decadent dessert that is sure to be praised by all who taste it. Experience the joy of creating something truly magnificent with this sophisticated yet approachable recipe.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
butter
1 cup (softened)
sugar
1/4 cup (for tart dough)
flour
1 cup (all-purpose)
vanilla extract
1/2 teaspoon (pure)
eggs
4 (2 for dough, 2 for custard)
milk
1/2 cup (whole)
whipping cream
1/2 cup (heavy)
sugar
3/4 cup (for custard)
pears
3 (peeled, cored, and thinly sliced)
apricot jam
1/2 cup (for glaze)
white wine
1/4 cup (for glaze)
Instructions
1
Preheat your oven to 375°F (190°C).
2
To prepare the tart dough, in a medium-sized bowl, cream together the butter and 1/4 cup sugar until the mixture is light and fluffy.
3
Gradually mix in the flour until well combined.
4
In a separate bowl, beat together the vanilla and 2 eggs. Add this egg mixture to the flour mixture and stir until a dough forms.
5
Chill the dough in the refrigerator for 10 minutes to firm up.
6
Prepare a 9-inch tart pan with a removable bottom by greasing and flouring the bottom.
7
Roll out the chilled dough on a lightly floured surface, making it about 1 inch larger than the tart pan.
8
Carefully place the rolled dough into the prepared tart pan, pressing it gently against the sides and bottom, ensuring it reaches the rim.
9
Pre-bake the tart shell in the preheated oven for 10 minutes, then remove it and set aside to cool slightly.
10
For the custard, combine the yolks and remaining 2 eggs in a bowl, whisking until well blended, and set aside.
11
In a double boiler, combine the milk, whipping cream, and 3/4 cup sugar. Cook over simmering water, stirring occasionally, until the mixture reaches 140°F (60°C).
12
Remove from heat and gradually whisk in the egg mixture to temper it, then strain the custard to remove any lumps.
13
To assemble the tart, arrange the thinly sliced pear pieces evenly over the pre-baked tart shell.
14
Pour the custard mixture over the pears until the shell is nearly full.
15
Return the tart to the oven and bake for approximately 25 minutes, or until the custard is set but still slightly jiggles in the center.
16
Remove the tart from the oven and allow it to cool at room temperature for about 30 minutes.
17
For the glaze, combine the apricot jam and white wine in a small saucepan and cook over low heat until the mixture becomes syrupy.
18
Gently brush the warm glaze over the cooled tart, allowing it to impart a glossy finish.
19
Cool the tart completely, then refrigerate it until you are ready to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Elegant Pear Custard Tart?
It is a sophisticated dessert featuring sweet, juicy pears nestled in a rich, creamy custard filling, inspired by Executive Chef Peter Leypold.
Who is the chef behind the inspiration for this recipe?
The recipe is inspired by Peter Leypold, who is the Executive Chef of Carnival Cruise Lines.
Is this recipe suitable for beginners?
The description notes it is a sophisticated yet approachable recipe, though it requires some effort to achieve its elegant results.
Can I make this tart ahead of time?
Yes, this tart can be prepared in advance, making it ideal for hosting gatherings.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
How do I prepare the tart dough?
Cream together butter and sugar, mix in flour, and then stir in a mixture of vanilla and two eggs until a dough forms.
How long does the dough need to chill?
The dough should be chilled in the refrigerator for 10 minutes to firm up.
What type of pan is best for this tart?
A 9-inch tart pan with a removable bottom is recommended.
Should I grease the tart pan?
Yes, you should grease and flour the bottom of the tart pan before placing the dough.
How large should I roll out the tart dough?
Roll the dough on a floured surface so it is about 1 inch larger than the tart pan.
Does the tart shell require pre-baking?
Yes, the shell should be pre-baked for 10 minutes before adding the filling.
What ingredients are used for the custard filling?
The custard consists of egg yolks, whole eggs, milk, whipping cream, and sugar.
To what temperature should I heat the custard base?
The milk, cream, and sugar mixture should be cooked in a double boiler until it reaches 140°F (60°C).
How do I incorporate the eggs into the hot custard liquid?
Gradually whisk the egg mixture into the heated cream and milk to temper them properly.
How can I ensure the custard is smooth?
After tempering the eggs, strain the custard mixture to remove any possible lumps.
How should the pears be prepared for the tart?
The pears should be peeled, cored, and thinly sliced.
How many pears are needed for this recipe?
The recipe calls for three fresh pears.
How do I assemble the tart?
Arrange the sliced pears evenly in the pre-baked shell and pour the custard over them until nearly full.
How long does the assembled tart bake?
The tart should bake for approximately 25 minutes.
How do I know when the tart is finished baking?
The custard should be set but still show a slight jiggle in the center.
How long should the tart cool before glazing?
Allow the tart to cool at room temperature for about 30 minutes.
What ingredients are in the glaze?
The glaze is made from a combination of apricot jam and white wine.
How do you prepare the apricot glaze?
Cook the jam and wine in a small saucepan over low heat until the mixture becomes syrupy.
How is the glaze applied to the tart?
Gently brush the warm glaze over the cooled tart for a glossy finish.
Should the tart be served warm or cold?
The tart should be cooled completely and then refrigerated before serving.
What type of flour is used in the dough?
The recipe uses 1 cup of all-purpose flour.
How many eggs are used in total for the recipe?
A total of 4 eggs are used: 2 for the dough and 2 for the custard (plus extra yolks).
What kind of cream is used for the custard?
Heavy whipping cream is used to ensure a rich and decadent texture.
What tags describe this dessert?
It is tagged as a French, elegant, make-ahead dessert, perfect for special occasions.
What is the serving size for this tart?
While not specified by weight, it is prepared in a standard 9-inch tart pan, typically serving 8 to 10 people.