For the ginger crust, mix together the flour, sugar, salt, cinnamon, and ginger in a large bowl. Grate the frozen butter over the bowl, pausing to mix in the butter shards every 20 seconds so they don't just form a large butter clump on the top of the bowl.
Add the cream and then the water, 1 tablespoon at a time, stirring the dough with a wooden spoon and then working it slightly with your hands to incorporate all the flour. If it doesn't come together, add another tablespoon of cold water and mix, repeat if necessary until a solid dough forms.
Wrap with plastic wrap and refrigerate for 30 minutes before rolling it out until it is about 1/4 inch thick, making a circular shape that is at least 11 inches in diameter. Press it into a 9-inch tart pan and trim off the excess. Prick it all over with a fork and then cover with a greased sheet of tin foil, pressing it into the tart and place in the freezer for at least 30 minutes and up to 4 hours.
Preheat the oven to 375 degrees. Place the tart crust in the oven (still with the foil on it) and bake it for 15 minutes. Remove it from the oven and remove the foil from the top, allowing it to cool slightly.
For the pear and blue cheese filling, beat the blue cheese and cream together in the bowl of a stand mixer fitted with the paddle attachment at medium speed until smooth and fluffy, stopping to scrape down the sides of the bowl as needed to ensure a consistent texture. Set aside.
For the honey syrup, bring the honey, water, and vanilla bean paste to a boil in a small saucepan over medium heat. Reduce heat to low and allow to cook for 5 minutes before removing it from the stovetop. Set aside.
Spread the blue cheese mixture onto the bottom of the tart so that it covers it completely. Arrange the pear slices on top of it in a fan on each side of the tart, lightly brushing each one with the honey syrup. Place the tart in the oven and bake until the blue cheese turns deeply golden brown and the crust is lightly golden, about 25 minutes.
While the tart is baking, you can prepare the poached pears. Bring the water, white wine, honey, cinnamon, and vanilla to a boil in a medium saucepan over medium high heat. Add the pear halves and cook, stirring gently every few minutes, until the pears are tender when pricked with a fork, about 15 to 20 minutes. Remove them from the pot using a slotted spoon and set them on a wire rack to dry for 10 minutes.
Arrange the poached pears in a line down the center of the tart and serve immediately.