Pear and Chestnut Tart with Vanilla Mascarpone and Mint


This is my third recipe combing pear and chestnut and I think it actually might be my favourite. It’s super easy to make, takes very little time and tastes great. The recipe is also very easy to adapt… you can replace the pear with apple, or replace the chestnut cream with a jam of your choice.

Pear and Chestnut Tart with Vanilla Mascarpone and Mint

Serves:  6-8

Time: 20 mins prep, 40 mins cooking


  • 120g chestnut cream
  • 3-4 fresh pears or a tin of pears
  • 2 large eggs
  • 250ml whipping cream
  • 100g icing sugar
  • 1 1/2 vanilla pod
  • 230g pâte brisée / 230g shortcrust pastry 
  • 250g mascarpone
  • Handful of fresh mint

Pre-heat your oven to 180 C.  Grease your tart tin with a little unsalted butter (or use a sunflower oil spray) and line with your pastry. Trim the excess off the top and then poke holes in the base using a fork – this will stop your pastry from puffing up during baking.

Take 30ml of the cream and put in a small bowl with the chestnut cream. Gently warm this in the microwave until the mixture is smooth and silky, do this in 20 second intervals so you don’t burn the mix.  Then spread this across the base of your tart.

Next beat your eggs, 1/2 of the vanilla pod seeds, half the icing sugar and the cream together in a bowl for a couple minutes and set aside.

Start preparing your pears by pealing the skin off, cutting in half and taking the cores out. You can either keep the pears in large pieces or slice and layer them, the design is up to you. Place your pieces of pear on top of the chestnut mix and then pour your egg, cream, vanilla and sugar mix over the top.  Bake in the middle of your oven for 35-40mins and keep an eye on your tart, you’ll know it’s done when the mix has puffed up nicely around your pears, and is firm and lightly browned.

Whilst your tart is cooling down, sift 50g of icing sugar into a bowl and add the remaining vanilla seeds from one pod to the mascarpone. Stir gently until fully incorporated and refrigerate until just before serving. The tart is best served at room temperature dusted with a little icing sugar, I like to serve mine with a little of the mascarpone cream and some small mint leaves, but the tart works well on it’s own if you want to skip the additional calories.


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