Mint-Pear Tarts

5 sheets phyllo dough
2-3 tablespoons butter
1/2 cup sugar
4 teaspoons cornstarch
2 cups half-and-half
4 egg yolks, beaten
2 teaspoons vanilla
Bartlett pears
Mint sprigs

Chocolate Mint Glaze
3 tablespoons light corn syrup
1 tablespoon butter
2 ounces semisweet chocolate
1 tablespoon reserved pear liquid
1/2 teaspoon mint extract

Place 2 sheets phyllo dough on cutting board;  brush with melted butter.  Top with remaining 3 sheets.  With sharp knife, cut five 6-inch circles (5 layers thick).  Arrange in 4-inch tart pans with removable bottoms.  Brush with butter. Place square of aluminum foil in center of each tart.  Fill with pie weights.  The prevents center from bubbling up. Bake at 350°F 10 minutes.  Lift out weights and boil; bake 2 to 4 minutes longer or until browned.  Cool. 

Combine sugar, cornstarch and dash of salt in saucepan; stir in milk.  Cook over medium heat until thickened.  Pour small amount of hot mixture into egg yolks; return to pan. Cook over medium heat until thickened;  stir in vanilla.  Cool.  Spread cooled cream mixture over the bottom of cooked tart shell; refrigerated until completely chilled. Spoon chocolate mint glaze over tope of each tart; refrigerate until firm.  Slice pear halves to with 1/2 inch of small end; fan and arrange pear half in center of each tart.  Garnish with mint.  Makes 5 tarts.

Chocolate Mint Glaze
Combine corn syrup and butter.  Bring to boil over medium heat; simmer 1 minute.  Remove from heat  and stir in chocolate,  pear liquid and mint extract.  Cool slightly.  Makes about 1/2 cup.