I was so excited when I opened the mail the other day and saw that my latest shipment of Walkers shortbread included some Stem Ginger cookies. Along with Highlanders, they’re my very favorites! They have a really assertive ginger flavor, and are kind of like the best, butteriest gingersnaps ever. As tempted as I was to just eat them, I decided that I really wanted to make a recipe combining them with pears. The pear and ginger combination is just so perfect for fall.
I had some buttermilk in my fridge from when I made this blueberry-lavender coffee cake, and decided to use that instead of cream to create a tart filling. Oh my! The custard is faintly sweet with that great buttermilk tang to it. It’s almost like cheesecake… only not at all. Really, it’s just lovely. And perfectly wobbly.
The tart itself is delightfully delicate and is the perfect end to the heavier autumn meals that have started making an appearance on our table. It would also be great with a cup of tea as a mid-afternoon snack.
Walkers is generously offering a 25% discount on all orders (excluding sale items) placed on their website between now and Monday, September 23. To get in on the discount, use promo code HDFRUIT.
Disclosure: As an official Walkers Blogger Ambassador, I receive several shipments of cookies throughout the year for free. I was not compensated in any other way.