Pear Custard Tart with Vanilla Bean

5 from 2 reviews

Pear Custard Tart with Vanilla Bean

This classic and elegant Pear Custard Tart is filled with vanilla bean custard and sliced pears. The tart is finished with a caramelized sugar coating.

Prep Time: 1

Bake Time: 45

Blind Bake Time: 15

Total Time: 2

12 servings

Ingredients
US Customary - Metric

3 each Pears (peeled, cored and sliced 1/4" thick)
1 recipe Tart dough
16 oz Heavy cream (2 cups)
1 each vanilla bean
6 each egg yolks (large)
6 oz Granulated sugar (3/4 cup, divided)
1/4 teaspoon table salt

Instructions

Peel and core the pears. Cut the pears into 1/4" thick slices and lay the slices onto paper towels to absorb excess juice. Set aside the pears while you prepare the tart.
3 each Pears
Roll the dough to fit a 12" fluted tart pan with a removeable bottom. Prick the dough all over with a fork and refrigerate until firm. Keep the dough scraps.
1 recipe Tart dough
While the tart shell chills, preheat the oven to 350°F. Bake the tart until it's golden brown, about 10-15 minutes. Use the dough scraps to fill in any cracks or holes in the pre-baked crust. Set the crust aside to cool while you make the filling. Keep the oven on.
Pour the cream into a small saucepan. Split the vanilla bean and scrape out the seeds. Add the vanilla seeds and pod to the cream. Heat the cream until scalding hot. Do not allow it to boil.
16 oz Heavy cream, 1 each vanilla bean
While the cream is heating, whisk together the yolks, 1/3 cup of sugar and salt. Slowly whisk the hot cream into the egg yolk mixture. Strain the custard through a fine sieve into a pitcher or large measuring cup with a pouring spout.
6 each egg yolks, 1/4 teaspoon table salt
Arrange the pear slices in a petal pattern, starting with the outside edge and working your way towards the middle. Slowly pour the custard over the pears. Bake until the filling is set, about 45 minutes.
Remove the tart from the oven and turn on the broiler. Sprinkle the last 1/4 cup of sugar evenly over the top of the tart. Slide the tart under the broiler until the sugar caramelizes and the edges of the pears are deeply browned.
Cool the tart in the pan to room temperature and then chill before serving.