Pear and vanilla mascarpone cream tart

Pear and vanilla mascarpone cream tart

Medium - 30 Min

  • style Dish type: Sweets & Desserts
  • poll Difficulty: Medium
  • access_time Preparation time: 30 min
  • timer Cooking time: 60 min
  • place Region: France

Thank you Denis Drame MCA Head of Culinary Development at Classic Deli for the recipe!



Sweet pastry

  • 150g Isigny butter
  • 90g icing sugar
  • 35g La Pateliere ground almond
  • 1 egg
  • 250g flour t55

Almond Cream

  • 100g Isigny 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


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.

Mascapone 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.

And voilà! We hope you love it as much as we do and that you spend some good time in the kitchen cooking it, we would love to see the result!

Enjoy the recipe and Cook like a Chef at home!

Ingredients Quantity Price
Unsalted Butter Roll PDO (250g) £2.60
La Paul Dupuis T55 Traditional Flour (1kg) £1.70
Mascarpone Cheese (250g) £2.00
Granulated Sugar (3kg) £5.10
Out of stock Natural Almond Powder (125g) £6.80
Natural Bourbon Vanilla Sugar (10X7.5g) £5.20
Organic Bourbon Vanilla Pods (X2) £10.30