Caramelized Pear and Pastry Cream Tart

做法

• Preheat oven to 400°F (204°C).
• In a large bowl sift together the dry ingredients.
• Add the cold cubes of butter and shorting and cut in with a pastry knife or your fingers until a fine crumble is made.
• Work in the buttermilk just until the dough holds together.
• Form the dough into a disc, wrap it in plastic wrap and place in the refrigerator for at least 1 hour.
• Roll the dough onto a lightly floured surface until 1/2 inch (8mm) thick.
• Carefully place the dough into a tart shell, form and trim off all excess.
• Line the tart shell with aluminum foil and fill the tart shell with dried beans, or pie weights.
• Bake in the oven for 20 minutes or until the shell is light golden brown.
• Remove from oven, recycle foil, discard beans and allow shell to completely cool. Set aside.
• In a mixer, cream the egg yolks and sugar until light and fluffy, about 5 minutes. Scrape down the sides of the bowl.
• Add the cornstarch and continue to mix on medium speed until fully incorporated.
• Stir in the scalded milk in a slow, steady stream.
• Pour the mixture into a saucepan, add the vanilla and simmer over medium heat, constantly stirring until the mixture has thickened to about the consistency of mayonnaise.
• Remove from the heat and whisk in the butter 1 tablespoon at a time.
• Strain into a clean bowl to remove any lumps.
• Cover and let pastry cream cool to room temperature.
• Pour the mixture into the tart shell and set aside.
• In a medium sauté pan melt the butter over medium heat. Stir in sugar and pears.
• Sauté pears for 6 minutes or until slightly softened, but not mushy.
• Remove slices of pear from the heat and let cool.
• Gently fan the slices atop the pastry cream, creating a flower pattern and place in the refrigerator to chill for at least an hour.