Preheat oven to 350F.

Beat flour, confectioners' sugar, walnuts and salt at low speed in stand mixer.

Add cold butter, beating until mixture is crumbly.

Add egg yolk and vanilla and beat until combined. Add a few drops of cold water, as needed if mixture is too dry.

Gently press dough onto a lightly floured surface, press into oval shape and wrap in plastic. Refrigerate for an hour.

Turn dough onto lightly floured surface and roll to a 16" X 4" rectangle.

Transfer to a 14" x4" removable-bottom tart pan. Press into pan and trim excess.

Pierce tart with fork to vent.

Place parchment paper over tart, add pie weights and bake until lightly browned, about 20 minutes.

Spread Walnut Tart Filling into prepared crust.

Gently arrange sliced poached pears on top of filling.

Bake until crust is golden and bubbly, about 15 minutes more.

Allow to cool and serve with fresh whipped cream or vanilla bean ice cream.

Whisk eggs until frothy and place over medium heat in a large saucepan.

Add brown sugar, butter, cream and vanilla.

Stir to combine.

Bring to a boil over medium heat. Reduce heat to medium and cook, whisking constantly until thickened, @7 minutes.

Remove from heat and add chopped walnuts.

Bring water to boil in large, heavy-bottomed stockpot.

Stir in honey until dissolved and add the ginger.

Peal pears, and cut in half. Be careful to keep stem intact on one half of cut pears.

Use a tablespoon to carefully core each pear half.

Gently slide pear halves into boiling liquid, reduce heat.

Cover and cook the pears until a fork can pierce the pears, @25 minutes.

Be careful not to overcook the pears. You'll need them firm, to arrange a top the tart.