Channel: Emeril Lagasse

Category: Howto & Style

Tags: butterwhite chocolate ice creamblueberrybosc pearswhite chocolatepie doughpastry blendertart paninstant-read thermometerpiepate briseetart pan with removeable bottomemerilemeril lagassepearice creamvanilla beanshorteningpie crustrolling pincustardice cream machinetorteblind bake

Description: Treat yourself to an irresistible dessert starring juicy pears and blueberries, and last but not least, a scoop of homemade white chocolate ice cream to kick it up a notch. You won’t want to miss this one! BLUEBERRY AND PEAR TORTE WITH WHITE CHOCOLATE ICE CREAM SERVES 8 TO 10 BASIC SWEET PIE CRUST: 1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for surface 1 tablespoon sugar 1/2 teaspoon salt ½ cup (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled 2 tablespoons vegetable shortening, chilled 3 tablespoons ice water, or as needed TORTE: 2 tablespoons unsalted butter 2 pounds (about 4) Bosc pears, peeled, cored, and thinly sliced lengthwise 1/4 cup granulated sugar 1 teaspoon lemon zest 1 teaspoon ground cinnamon 1 tablespoon lemon juice 1 tablespoon water 2 tablespoons cornstarch Pinch of salt 1 cup fresh blueberries WHITE CHOCOLATE ICE CREAM: 3 cups heavy cream 2 cups whole milk 1 vanilla bean 12 large egg yolks 1 cup sugar 1/2 cup white chocolate Fresh blueberries, for serving Confectioners’ sugar, for serving Pie Crust: Sift the flour, sugar, and salt into a large bowl. Add butter and shortening. Using your fingers or a pastry blender, mix to combine until it resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix. Transfer dough to a sheet of plastic wrap and shape into a flat round. Wrap tightly in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days. Preheat the oven to 400 degrees F. On a lightly floured surface, roll dough into a 10 to 12-inch round that is 1/8-inch thick. Transfer dough to a 9-inch tart pan with a removeable bottom. Trim excess dough even with edge of tart pan. Line with parchment paper or foil and fill with pie weights or dried beans. Bake until the crust is set, about 12 minutes. Remove paper and weights and bake until golden brown, about 8 minutes. Remove from the oven and allow to cool. Preheat the oven to 375 degrees F. Pear Filling: Place a 12-inch saute pan over medium-high heat. Add butter and let melt. Add sliced pears, sugar, lemon zest, and cinnamon and cook until sugar is melted and heated through. In a small bowl, whisk together lemon juice, water, and cornstarch. Add to the pan and cook until it comes to a boil and thickens, about 3 minutes. Toss to blend, season with the salt, and remove from heat. Add blueberries and stir to incorporate. Fill cooled tart shell with pear mixture and transfer to the oven. Bake for 30 minutes and remove. Let cool for at least 15 minutes before serving. White Chocolate Ice Cream: Combine cream and 1 cup milk in a large heavy saucepan. Bring to a gentle boil over medium heat. Scrape vanilla bean seeds into the cream mixture and add bean pod. In a medium bowl, whisk together yolks and sugar. In a slow and steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. Add the white chocolate to the custard and stir constantly over medium-low heat until the mixture thickens enough to coat the back of a wooden spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Strain the custard through a fine-mesh sieve into a heatproof measuring cup. Stir in the remaining 1 cup milk and cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours. Pour the chilled custard mixture into an ice cream machine. Churn according to the manufacturers' instructions. Transfer ice cream to an airtight container, and and freeze until ready to serve. Serve torte with white chocolate ice cream. Garnish with blueberries and confectioners’ sugar and serve immediately. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: youtube.com/user/emeril?sub_confirmation=1 Stay Connected With Emeril On: Instagram: instagram.com/emeril/?hl=en Facebook: facebook.com/Emeril Amazon: amazon.com/stores/EmerilLagasse/EmerilLagasse/page/C9077FD6-7285-4A34-AA59-FC3646A43590