Goodman Fielder Food Services - Vanilla Mascarpone Tarts

Dessert

Serves: 4

Ingredient	Preparation & Service
4 Pampas Tartlet Shells Lime Sorbet 80g mascarpone cheese 45g icing sugar, sifted 1 vanilla pod, split and scraped 200ml cream 2 large or 4 small fresh green pears, peeled, cut into halves and cored 450g sugar 350g water 1/2 cinnamon stick 1 clove 100g butter	Method - Bake the Pampas Tartlet Shells at 180°C for 15 minutes and leave to cool. Filling - Whisk mascarpone cheese, icing sugar, vanilla, and cream together until light peaks are formed. Set aside. Pears - Caramelise 250g of the sugar until golden brown. Add the water, cinnamon and clove and simmer until the sugar is dissolved. Poach the pears until tender. Sauce - Caramelise the remaining sugar until golden brown. Remove from heat and allow to cool for approximately three minutes. Add the butter whilst stirring to form the sauce. To Assemble - Add the filling to the Pampas Tartlet Shells, top with the poached pears and lime sorbet. Drizzle with sauce.

Ingredient

Preparation & Service

Method - Bake the Pampas Tartlet Shells at 180°C for 15 minutes and leave to cool.
Filling - Whisk mascarpone cheese, icing sugar, vanilla, and cream together until light peaks are formed. Set aside.
Pears - Caramelise 250g of the sugar until golden brown. Add the water, cinnamon and clove and simmer until the sugar is dissolved. Poach the pears until tender.
Sauce - Caramelise the remaining sugar until golden brown. Remove from heat and allow to cool for approximately three minutes. Add the butter whilst stirring to form the sauce.
To Assemble - Add the filling to the Pampas Tartlet Shells, top with the poached pears and lime sorbet. Drizzle with sauce.