Two Bite Rosemary Poached Pear and Brie Tarts

Instructions

1. Step
   Preheat the oven to 375
2. Step
   To make the poaching liquid, heat prosecco, sugar, vanilla and cinnamon sticks. Allow poaching liquid to heat up but not boil.
3. Step
   Peel, core and half the pears and add them to the poaching liquid.
4. Step
   To make the mascarpone filling, whip mascarpone, orange zest, honey, vanilla, cream, on medium high speed until mixture is fluffy then place filling in a large piping bag and tie
5. Step
   Remove the pears form the poaching liquid and slice. Set aside.
6. Step
   To assemble the tarts, lay out puff pastry shells. If using a roll, unroll the thawed puff pastry and cut into 9 squares approximately 3 x 3 inches. Pipe mascarpone mixture into each tartlet and lay slices of poached pear and top with aged white cheddar. If using puff pastry sheets, fold over the edges of each square and pinch to seal. Transfer tarts to a prepared baking tray and brush with egg wash and bake for 20 minutes.
7. Step
   Sprinkle the tarts with fresh mint and serve with vanilla ice cream