Vanilla Gingerbread Tartlets w/ Spiced Pear Compote
It’s finally that time of year! My favorite time, the holiday season! Something about the energy and spirit in the air, it just feels so happy. I’ve created the perfect holiday dessert for this season! Vanilla tartlets with a gingerbread crust, topped with a spiced pear compote.
Although I’m more of a summer fruit dessert gal, these tartlets are so, so good! Like Christmas in your mouth! The buttery, gingerbread crust with vanilla cream and warm flavors of the spiced pear come together like a marriage made in heaven. The best part is that it’s soo easy and comes together quickly too. I hope you’ll make this for the holidays!
Vanilla Gingerbread Tartlets w/ Spiced Pear Compote
Yields: 24 tartlets
Ingredients:
Crust:
10 gingerbread cookies (I used Pepperidge Farm Gingerman)
1.5 tbsp unsalted butter, melted
Vanilla filling:
1 cup heavy whipping cream
2 tsp vanilla extract
1/2 vanilla bean, inside scraped out (optional)
1/3 cup maple cup syrup (not pancake syrup)
2 tbsp cornstarch + 2 tbsp heavy cream, mixed smooth
Pinch of salt
Spiced pear compote:
2 Bosc pears, peeled and diced
1 tbsp unsalted butter
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom powder
1 tbsp lemon juice
1/2 tsp lemon zest
3 tbsp brown sugar
Water
1 tbsp cornstarch + 1/4 cup water, mixed smooth
Directions:
For the crust: Preheat oven to 350°F. Place gingerbread in a food processor and and grind into a crumb. Otherwise place in a ziploc bag and smash with a rolling pin.
Place crumbs in a bowl, add melted butter, and mix well. Line your mini muffin pan with liners (if using) and add 1/2 tbsp of the crumb mixture into each one. Use the bottom of a shot glass or something similar to press each one down so it’s flat and compacted together.
Bake for 10 minutes. Remove when done and set aside to cool.
For the filling: In a medium saucepan, add heavy cream, maple syrup, vanilla extract, scrapings from vanilla bean, and pinch of salt. Bring to a boil, once boiling, add cornstarch slurry and continue to boil for 5 minutes. It should thicken. Remove from heat and cool for 10 minutes. Pour it into a measuring cup for easy pouring into muffin pan. Once you’ve filled up all the cups, place in freezer for one hour to set. Make the pear compote while it sets.
For the pear compote: Melt butter in a pan over medium heat, once melted, add diced pears and stir. Add cinnamon, nutmeg, and cardamom. Continue to sauté until pears start to soften, about 2 minutes. Then add the lemon juice & zest and cornstarch slurry. Keep cooking until the liquid starts to thicken, another 1-2 minutes. Remove from heat and let it cool.
After letting tartlets set in the freezer for one hour, add pear topping and place in the refrigerator to continue setting for another hour. Serve cold and eat immediately!
Did you make this recipe? I'd love to see your recreation! Please tag me @thecurriedcook or #thecurriedcook so I can see!