Fresh Pear Custard Tart

Makes 8 servings
1 recipe Single ~ Crust Pastry { see below }
1/2 cup sugar
2 tablespoons cornstarch
2 cups fat free milk
2 beaten eggs
4 teaspoons finely chopped crystallized ginger
1 teaspoon vanilla
2/3 cup pear nectar
1 & 1/2 teaspoons cornstarch
3 small ripe pears
1/2 cup fresh berries  { such as raspberries, blackberries, and/or blueberries } If you can't find fresh berries frozen berries { thawed }will work fine

Prepare Single Crust Pastry; set aside.
For vanilla cream; in a heavy medium saucepan combine sugar and 2 tablespoons cornstarch. Stir in milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten eggs.
Return all of the egg mixture to the saucepan. Stir in the ginger. Cook and stir until bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Pour vanilla cream into baked tart shell. Cover and chill until ready to assemble.
Meanwhile, for glaze, in a small saucepan combine the pear nectar and 1 & 1/2 teaspoons cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cover and cool to room temperature.
To assemble tart, peel, core, and thinly slice the pears. Arrange in a circular pattern over the vanilla cream. Pour cooled glaze over pears, spreading evenly. Cover and chill 1 to 4 hours. To serve, top with berries. Makes 10 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Single ~ Crust Pastry In a medium mixing bowl stir together 1-1/4 cups all purpose flour and 1/4 teaspoon salt. Combine 1/4 cup skim milk and 3 tablespoons cooking oil. Add oil mixture all at once to flour mixture. Stir with a fork until dough forms. Form dough into a ball.
On a lightly floured surface, flatten the ball of dough with hands. Roll dough with a rolling pin from the center to the edge, forming a circle about 13 inches in diameter. Ease pastry into an 11 inch tart pan with removable bottom, being careful not to stretch the pastry. Trim pastry to the edge of the tart pan. Prick the bottom, sides, and corners of pastry generously with the tines of a fork, fill bottom of the unbaked shell with 1 cup of uncooked rice to keep the shell bottom flat. { Cool the shell and gently remove the rice }. Bake in a 450° oven for 10 to 12 minutes or until pastry is golden. Cool in pan on a wire rack.
  Make Ahead Tip: Prepare tart as directed. Cover and chill for up to 4 hours. Just before serving, top with berries.