Chocolate, Ginger-Cream and Pear Tart

Chocolate, Ginger-Cream and Pear Tart

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Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • (hdr) Tart
  • 1 Pillsbury® refrigerated pie crust, softened as directed on box
  • 2 cans pear halves in juice, drained (15 oz each)
  • 1 tablespoon turbinado sugar (raw sugar)
  • 2 1/2 teaspoon teaspoons McCormick® Ground Ginger
  • 2 tablespoons Progresso® bread crumbs
  • 4 oz cream cheese, softened (half of 8-oz package)
  • 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 LAND O LAKES® Unsalted or Salted Butter, softened
  • 1 LAND O LAKES® Egg
  • 1 LAND O LAKES® Egg Yolk
  • 1/3 cup heavy whipping cream
  • 1/3 cup HERSHEY’S SPECIAL DARK Chocolate Chips
  • 1 teaspoon corn syrup
  • (hdr) Garnish
  • 3/4 cup heavy whipping cream, whipped
  • 1/4 cup Fisher® Chef's Naturals® Chopped Walnuts

Directions

  • 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.
  • 2. Bake 6 to 9 minutes or until golden brown. Reduce oven temperature to 325°F. Cool crust 15 minutes.
  • 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.
  • 4. Bake at 325°F 40 to 50 minutes or until set and golden brown around edge. Cool 30 minutes.
  • 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.
  • 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.
  • 12 servings
Ingredients sitting on a table

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