Pear and Vanilla Mascarpone Cream Tart

Try this elegant pastry developed by our very own Head of Culinary, Denis Drame MCA. Pear and Vanilla Mascarpone Cream Tart combines the perfect, crisp pastry base with a nutty almond cream and topped with a light mascarpone cream.

Ingredients

Sweet pastry:

150g Isigny unsalted butter

90g icing sugar

35g La Pateliere ground almond

1 egg

250g Moulin Paul Dupuis t55 flour

Almond Cream:

100g Isigny unsalted butter

100g caster sugar

2 eggs

100g La Pateliere ground almond

Mascarpone cream:

200g whipping cream

100g Mascarpone

1 Eurovanille Tahitian vanilla pod

3g La Pateliere Vanilla sugar

Method

Sweet pastry:

1. Mix the butter, icing sugar, ground almond together and then add the egg and the flour.

2. Reserve in the fridge.

Almond Cream:

1. Cream the butter and sugar, add the eggs and ground almond.

2. Store in the fridge.

Mascarpone cream:

1. Bring 50g of cream to the boil with the vanilla and the sugar, let it infuse for 15 minutes with cling film.

2. Add the mascarpone and the rest of the cream to the vanilla cream.

3. Store in the fridge for at least 1hrs before whisking in the mixer. Whip to a soft peak texture. Once you have all the different parts of the tart, mount it following the steps in the video. For the shape of the sweet pastry, use a Silikomart round mould.