- 1 box Walker's Stem Ginger Shortbread, crushed
- 1/2 stick butter, melted
- 1/3 cup Gold Medal white whole wheat flour
- 1-1/2 cups buttermilk
- 1 egg, lightly beaten
- 2/3 cup sugar
- 1/4 cup Gold Medal white whole wheat flour
- 1/2 teaspoon vanilla
- 2 pears
- 1 teaspoon honey
- 1 pinch nutmeg
Preheat oven to 350ºF.
Combine the crust ingredients until they’re the consistency of damp sand; press into the bottom of a 10-inch round tart pan.
Combine the filling ingredients in a small saucepan; whisk well to combine. Cook over medium heat for 3-4 minutes or until it begins to bubble and thicken. Pour over the tart crust.
Peel the pears and add them to a clean saucepan. Cover with water, stir in honey. Simmer 10 minutes, or until pears begin to soften.
Drain and slice. Arrange pear sliced over buttermilk custard. Sprinkle with nutmeg.
Bake for 20-25 minutes, or until custard is set and pears begin to brown. Cool completely. Serve chilled.