Gingered pear and white chocolate tart - bon appetit

8 servings

Ingredients

Quantity Ingredient
1⅓ cup Ground gingersnap cookies
1 tablespoon Minced drained stem ginger in syrup or crystallized ginger
¼ cup Sesame seeds, toasted
¼ cup (1/2 stick) unsalted butter, melted
1 teaspoon Unflavored gelatin
1 tablespoon Water
⅓ cup Plus 1/4 C whipping cream
6 ounces Imported white chocolate (such as Lindt), finely chopped
2 tablespoons Minced drained stem ginger in syrup or crystallized ginger
¼ cup Creme fraiche or sour cream
1½ cup Late-harvest Riesling wine
¼ cup Sugar
4 smalls Anjou pears, peeled, halved, cored
1 Star anise or 2 whole cloves
White chocolate shavings
Candied violets (opt.)

Directions

CRUST

FILLING

PEARS

FOR CRUST: Preheat oven to 350F. Butter 9-inch diameter tart pan with removable bottom. Finely grind 1⅓ C ground cookies and ginger in processor. Transfer to bowl. Blend in sesame seeds and butter. Press crust onto bottom and up sides of prepared pan. Bake until crust sets, about 10 minutes. Cool.

FOR FILLING: Sprinkle gelatin over water in small saucepan. Let stand 5 minutes to soften. Stir over low heat until gelatin dissolves; set aside. Bring ⅓ C cream to simmer in heavy medium saucepan. Reduce heat to low and add white chocolate; stir until smooth. Remove from heat. Stir in gelatin and ginger. Refrigerate just until cool, stirring occasionally, about 15 minutes.

Beat remaining ¼ C cream and creme fraiche in small bowl to soft peaks. Fold cream mixture into white chocolate mixture. Spoon filling into crust. Refrigerate at least 3 hours, FOR PEARS: Bring wine and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Add pears and star anise. Cover; simmer until pears are just tender, turning occasionally, about 10 minutes. Using slotted spoon, transfer pears to plate; chill until cold. Boil poaching liquid in saucepan until reduced to ¼ C, about 10 minutes, cool.

Remove tart pan sides. Slice pear halves lengthwise. Arrange pears atop tart, fanning slightly. Brush poaching liquid all over pears.

(Can be made 4 hours ahead. Cover, chill.) Garnish with white chocolate shavings and candied violets.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

Related recipes