2 packages daphne sweet tart shells (8 tarts total)
• For Caramelized Pears
8 ripe Bartlett pears, peeled, cored, sliced into wedges
5 tablespoons fresh lemon juice
2 tablespoon vanilla extract
6 tablespoons unsalted butter
1 cup sugar
• For Mascarpone Cream
1/2 cup sour cream
1 1/2 cups mascarpone cheese
1/3 cup sugar
2 teaspoons finely grated fresh lemon zest
1/8 teaspoon salt
optional, edible gold leaf for garnish
Preheat oven to 400°F. In a large bowl toss pears with lemon juice and vanilla. Melt butter in large ovenproof skillet over moderate heat. Add sugar and stir to spread sugar evenly. Place pears in skillet and drizzle with any remaining juice mixture from bowl. Cook, shaking pan occasionally until sugar begins to dissolve and mixture bubbles, about 5 minutes. Transfer skillet to oven. Bake pears until soft and caramelized, about 15 minutes.
Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
Thaw tarts for 15-20 minutes. Fill tarts with mascarpone cream and top with pear wedges . Sprinkle with edible gold leaf.