Written by Isabella Berkoff
•Posted on September 27 2021
Make a statement at holiday parties with these stunning Champagne Pear Tarts! Spiced graham cracker tart shells are filled with creamy, champagne mascarpone and finished with luscious, vibrant pears soaked in cherry juice. Bring on the holiday cheer!
Rated 5.0 stars by 1 users
Intermediate
Jessica Ellington
These tarts have plenty of star power for your next event! Pears soaked in cherry or pomegranate juice add vibrant color and flavor while crunchy, spiced Graham Cracker Tarts and champagne flavored filling bring out the cheerful flavors of the season.
3 Cups (678g) Cherry or pomegranate juice
½ Cup (100g) Granulated Sugar
6 Pieces Whole Baby Pears in Syrup
1- 8oz Container of Mascarpone
1- 14oz Can of Sweetened Condensed Milk
2 Tbsp. (30g) Marc de Champagne Paste
½ tsp. (2g) Kosher Salt
12 Pieces 4" Graham Tart Shells
Drain the pears and cut in half lengthwise
In a medium pot, bring juice and sugar to boil over high heat. Continue to boil on high for 2 minutes.
Remove pot from the heat and carefully place the pears into the liquid.
Use a small plate or bowl to fully submerge the pears in the liquid, if necessary. Let cool to room temp.
Transfer the liquid and pears to a storage container or zip-top bag and refrigerate. The longer the pears sit in the liquid, the darker they will become. A strong, saturated color is reached after two days.
Once desired color is achieved, remove liquid and store pears in the refrigerator for up to 1 week.
Whip mascarpone until fluffy using a hand held mixer or the whisk attachment on a stand mixer.
Gradually add sweetened condense milk while continuing to whip until well blended. Stop the mixer and scrape down the sides.
Continue whipping on high speed for 2-3 minutes. Add the Champagne Paste and blend well.
Scoop filling into tart shells and level filling with a straight or offset metal spatula.
Refrigerate for 2-3 hours.
Cut and arrange pears just before serving. Starting a ½" from the top of the pear, make 3-4 lengthwise cuts.
After cutting, the pear should still be intact at the very top. Slightly fan out each pear and place on top of the chilled filling.
Tips:
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