Makes 4 4" round mini tarts
2 cups of finely crushed graham crackers or pretzel crumbs (for a salty sweet vibe)
4 tbsp. melted butter
2 tsp of salted caramel sauce
pinch of salt
Mascarpone Cream: (allow ingredients to come up to room temperature)
1/2 cup heavy whipping cream
1/4 cup mascarpone cheese
4 tsp salted caramel sauce
1/2 tsp cinnamon
1/4 tsp cardamom
3 or 4 drops lemon oil
3 pears, skin on, cored and thinly sliced
1 teaspoon vanilla extract
1 tbsp salted butter
Preheat the oven to 400F.
For the crust, mix crust graham cracker crumbs, melted butter, caramel sauce, and salt in a small mixing bowl. You want a moldable dough. Divide the dough into your four mini tart pans. (I use paper pans. If you are using metal pans, you may want to use a small amount nonstick spray.) Press the mix into the bottom and then up the sides of the pan evenly all the way around. I like to use the bottom of a drinking glass to press it tightly into the corners. Place all four crusts on a cookie sheet and bake until dry to the touch and crunchy, about 10 minutes. Be careful not to burn them!
Remove from oven and let cool while preparing the rest of the ingredients.
For the caramel mascarpone cream, in a small mixing bowl, stir caramel sauce, cinnamon, cardamom, and heavy cream together. Whip with an electric mixer on high until you get soft peaks. Separately, mix mascarpone cheese and lemon oil together, then fold into the cream mixture. Set aside.
For the pears, melt and brown butter in a skillet on med-medium high heat. Throw in pears and vanilla and sauté until browned and soft, should only take 2 or 3 minutes. Turn off heat and let pears set. The juices should cook off and thicken.
Immediately divide cheese mixture into the equal portions into shells and spread evenly. Arrange sliced pears on top of cheese and drizzle with additional caramel sauce. Devour immediately with no regrets.