Mascarpone and pear tart

Ingredients

For the base

• 200 g digestive biscuits
• 100 g melted butter

For the filling

• 500 g mascarpone
• 200 ml heavy cream (35% fat)
• 3 ripe pears
• 100 g sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons flour
• Lemon juice

Step-by-step preparation

1. Preheat the oven to 180 °C and grease and flour a cake pan about 20 cm across.
2. Crush the biscuits into fine crumbs. Add the melted butter and mix well. Press the mixture into the pan with a spoon until compact and even. Chill the pan in the fridge for about 30 minutes.
3. In a large bowl, beat the mascarpone with the cream until smooth and well combined. Add the sugar, eggs and vanilla and mix well. Add the flour and mix again.
4. Peel the pears, cut them into small pieces and sprinkle them with a little lemon juice so they don’t brown.
5. Pour the mascarpone filling over the biscuit base and scatter the pear pieces evenly on top.
6. Bake for about 45–50 minutes, until golden and firm to the touch. Let the tart cool in the pan for a few minutes, then carefully unmold it. Serve warm or cold, as you prefer.
7. To decorate, add a few slices of fresh pear on top.