Poached Pear and Mascarpone Cheese Pie.

Poached Pear and Mascarpone Cheese Pie.

Light  creamy and delicious.

Equipment:

25cm loose bottomed tart tin.

                    Sweet shortcrust pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-2tbsp icing sugar,

-1 egg yolk.

Process well to combine. If there are too many dry crumbs left add,

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Roll out to fit the tart tin, about 1/2cm in thickness. Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 25 minutes (there's no need to blind bake)

Leave to cool completely.

                   For the poached pears.

2x320g firm pears, peeled, cored and cut into eighths.

In a large saucepan, put in,

-prepared pears, with

-450ml water,

-juice of 1 lemon.

-100g caster sugar,

-pinch of salt.

Bring to a simmer and cook, with the lid on, for 10 minutes. The pears should still be quite firm. Leave to cool in the poaching liquid for around 10-15 minutes. Use a slotted spoon to fish out the pear pieces. You may want to reduce the poaching liquid down by half then serve with the pie (optional).

                  For the Mascarpone filling.

In a large bowl, put in,

-500g mascarpone cheese,

-200ml double cream,

-100g caster sugar,

-1tsp vanilla bean paste.

Stir to combine, refrigerate until needed.

 

While you wait for the pastry to cool.

Roughly chop, 

-100g shelled pistachio nuts, for added crunch.

                  Berry Coulis (optional)

In a small saucepan, put in.

-120g frozen berries, with,

-1tbsp caster sugar,

-1tbsp water.

Cook on low heat until the berries have broken down, pass through a sieve. Leave aside.

When the pastry is ready.

Spoon the mascarpone mixture into the tart case.

Arrange pear pieces on top. 

Sprinkle on chopped pistachios.

Drizzle on some mixed Barry coulis (optional)

Serve with poaching liquid (optional)