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Chocolate, Ginger-Cream and Pear Tart

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By Pillsbury Kitchens
Updated Mar 28, 2014
Bake-Off® Contest 45, 2012
Maria Scotto di Santolo
Berlin, New Jersey
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Create a pastry-chef standout dessert with flaky pastry, creamy pear filling and a just-right chocolate top. You can do it!

Chocolate, Ginger-Cream and Pear Tart

  • Prep Time 35 min
  • Total 3 hr 35 min
  • Ingredients 16
  • Servings 12
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Ingredients

Tart

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 cans (15 oz each) pear halves in juice, drained
  • 1 tablespoon turbinado sugar (raw sugar)
  • 2 1/2 teaspoons ground ginger
  • 2 tablespoons Progresso™ bread crumbs
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1/2 cup mascarpone cheese (from 8-oz container), softened
  • 3/4 cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can)
  • 1/4 cup unsalted or salted butter, softened
  • 1 egg
  • 1 egg yolk
  • 1/3 cup heavy whipping cream
  • 1/3 cup dark chocolate baking chips
  • 1 teaspoon corn syrup

Garnish

  • 3/4 cup heavy whipping cream, whipped
  • 1/4 cup chopped walnuts

Instructions

  • Step 
    1
    Heat oven to 450°F. In ungreased 10- or 9-inch tart pan with removable bottom, press pie crust evenly in bottom and up side of pan. Generously prick crust with fork.
  • Step 
    2
    Bake 6 to 9 minutes or until golden brown. Reduce oven temperature to 325°F. Cool crust 15 minutes.
  • Step 
    3
    Meanwhile, reserve 2 pear halves for garnish; refrigerate. Slice remaining pear halves; place in small bowl. Add raw sugar, 1/2 teaspoon of the ginger and bread crumbs; toss gently to coat. In medium bowl, beat cream cheese and mascarpone with electric mixer on high speed until smooth. Add condensed milk, butter, remaining 2 teaspoons ginger, 1 whole egg and 1 egg yolk; beat on medium speed until well blended. Spread 1 cup filling over cooled crust; arrange pear slices on top. Spread remaining filling over pears.
  • Step 
    4
    Bake at 325°F 40 to 50 minutes or until set and golden brown around edge. Cool 30 minutes.
  • Step 
    5
    In small microwavable bowl, microwave 1/3 cup whipping cream and chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, or until smooth. Stir in corn syrup until well blended. Spread over cooled tart. Refrigerate 1 hour 30 minutes or until set.
  • Step 
    6
    Cut reserved pear halves into 12 slices. Remove side of pan. To serve, cut into 12 wedges. Top each wedge with 2 tablespoons whipped cream, 1 pear slice and 1 teaspoon walnuts. Store covered in refrigerator.

Nutrition

330 Calories
22g Total Fat
4g Protein
29g Total Carbohydrate
17g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
12g
58%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
160mg
7%
Potassium
160mg
5%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
5%
Sugars
17g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Bake-Off is a registered trademark of The Pillsbury Company ©2012
  • Eagle Brand is a trademark of The J.M. Smucker Company, Borden and Elsie trademarks used under license.
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