The best delicious Bosc Pear Custard Tarts recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Bosc Pear Custard Tarts recipe today!
Hello my friends, this Bosc Pear Custard Tarts recipe will not disappoint, I promise! Made with simple ingredients, our Bosc Pear Custard Tarts is amazingly delicious, and addictive, everyone will be asking for more Bosc Pear Custard Tarts.
What Makes This Bosc Pear Custard Tarts Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Bosc Pear Custard Tarts.
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4 Northwest Bosc Pears
4 c Water
1 c Sugar
2 ts Grated orange peel; divided
1 Cinnamon stick
3 tb Sugar
4 ts Cornstarch
1 c Milk
1 Egg; beaten
COOKIE TART SHELLS
1 1/2 c Vanilla cookie crumbs
1/2 c Chopped nuts
1/2 c Butter or margarine;
-softened to room
Temperature
-ORANGE GLAZE-
1 tb Cornstarch
1 c Reserved poaching syrup.
Leaving stem intact, pare skin from pears and cut out core from
blossom end. Beginning 1-inch from stem, cut lengthwise slashes,
cutting through to center of pear. Combine water, sugar, 1 tablespoon
orange peel and cinnamon stick in large saucepan; bring to boil. Add
pears and gently simmer 8 to 10 minutes or until pears are tender.
Drain pears, reserving 1 cup syrup for glaze (optional). Combine
sugar, cornstarch and remaining orange peel in saucepan; stir in milk
and bring to boil over medium heat. Stir small amount of hot mixture
into egg; return egg mixture to milk mixture. Cook and stir until
thickened. Cool. Pour about 1/4 cup into bottom of each prepared tart
shell. Place one pear on each tart; brush with Orange Glaze.
Cookie Tart Shells Blend together ingredients and press into 4-inch
tart pans with removable bottoms. Bake 375 degrees F. 10 minutes or
until golden. Cool. Makes four 4-inch tart shells.
Orange Glaze
Blend cornstarch and syrup and bring to boil over medium heat, cook
and stir until thickened. Makes 1 cup.
Quantity: Serves 4.
Always be sure to use ripe pears.
Per serving: 2496 Calories (kcal); 145g Total Fat; (50% calories from
fat); 27g Protein; 293g Carbohydrate; 469mg Cholesterol; 1156mg
Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0
Fruit; 27 1/2 Fat; 16 Other Carbohydrates
Yields
1 servings
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