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1
For the pie crust: Sift the flour, sugar and salt into a large bowl.
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2
Add the butter and shortening.
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3
Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs.
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4
One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
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5
Shape into a smooth ball, flatten into a disc, and wrap in plastic wrap.
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6
Refrigerate for at least 30 minutes, and up to 2 days.
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7
Roll out the dough on a lightly floured surface to a 10 to 12-inch round that is 1/8-inch thick.
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8
Transfer the dough to a 9-inch pie pan.
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9
Trim off any overhanging dough to make a 1/2-inch wide overhang.
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10
Flute the edges of the dough with your fingertips.
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11
Preheat the oven to 400 degrees F.
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12
Line the pastry with parchment paper and fill with pie weights or dried beans.
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13
Bake until the crust is set, about 12 minutes.
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14
Remove the paper and weights and bake until golden brown, about 8 minutes.
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15
Remove from the oven and allow to cool.
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16
Preheat the oven to 375 degrees F.
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17
Place a large 12-inch saute pan over medium-high heat and melt the butter.
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18
Once the butter has melted, add the pear slices to the pan, add the sugar, lemon zest, and cinnamon to the pan and saute with the pears.
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19
Make a slurry using the lemon juice-water and cornstarch, add this to the saute pan and cook for 3 minutes longer.
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20
Toss to blend, season with the salt, and remove from the heat.
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21
Add the blueberries to the pan and stir to blend.
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22
Place the fruit filling in the piecrust and place the tart in the oven.
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23
Bake the tart for 30 minutes and remove.
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24
Let cool for 15 minutes or longer.
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25
For the ice cream: Combine the cream and 1 cup of the milk in a large heavy saucepan.
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26
Bring to a gentle boil over medium heat.
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27
Scrape the vanilla bean seeds into the cream mixture and add the bean pod.
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28
Whisk the yolks and sugar in a medium bowl.
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29
In a slow and steady stream, whisk 1 cup of the hot cream mixture into the egg mixture.
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30
Gradually whisk the egg mixture back into the saucepan.
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31
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 spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes.
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32
Strain the custard through a fine- mesh sieve into a heatproof medium bowl.
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33
Stir in the remaining 1 cup milk into the ice cream base and cover with plastic wrap, press the wrap against the surface of the custard to prevent a skin from forming.
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34
Refrigerate until well chilled, at least 2 hours.
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35
Pour the chilled custard into an ice cream machine.
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36
Churn according to the manufacturers' instructions.
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37
Pack into an airtight container and freeze until ready to serve.
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38
Serve the torte with the white chocolate ice cream.
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39
Garnish with blueberries, mint and powdered sugar.
