February 4, 2011

Pear Tart with Gingersnap Crust

 I made this fancy but easy dessert for a friend's dinner party.   Every bite is full of flavor but very light!  This was a new flavor combo for me. You can really taste the gingersnaps and the zestiness of the orange and Tuaca flavors.  At first taste, I was unsure... it was interesting and different but I realized that I actually really liked it more after each bite.  So give it a try!!  The filling has a very citrusy flavor, so if you want to cut back use less Tuaca or a smaller orange.  I used a large navel orange in this recipe.

2 c gingersnaps
2 tbsp granulated sugar
6 tbsp butter, unsalted, melted

4 pears, peeled and cored (Bartlett or Bosc will work well)
6 c white wine
1 c granulated sugar
1 vanilla bean

1 lb cream cheese
1/2 c granulated sugar
1 tsp vanilla extract
1/3 c Tuaca
Zest 1 large orange

CRUST DIRECTIONS - Place the crumbs and sugar in food processor. Grind into fine crumbs. Add the butter and mix well. Press into a well greased 10-inch flan or tart pan with a removable bottom. Refrigerate until ready to use.

PEARS DIRECTIONS -  Place the pears, wine, sugar and vanilla in a large saucepan. Bring to a boil and reduce to a simmer. Cook until the pears are fork tender about 15 minutes. Remove from the heat and cool. 

FILLING DIRECTIONS - Place the cream cheese, sugar, vanilla, Tuaca, and orange zest in a large bowl and blend with a handmixer or stand mixer until smooth.

To assemble the tart, remove the tart shell from the refrigerator. Spoon the filling in the bottom of the tart pan. Slice the pears and arrange the slices on top of the filling and arrange in concentric circles. Cool about 2 hours slice and serve cool with softly whipped cream.  Enjoy!

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