Gluten-free pie dough

Roll out the pastry between two sheets of parchment paper, or directly on a silicone sheet.

Cut out with a 27 or 28cm pie ring. Slide onto a baking sheet. Remove the central ring of pastry using a 9cm pastry cutter.

Bake directly for 20 minutes at 180°. Remove from the oven and place on a wire rack.

Vanilla cream (old fashioned) :

Heat the whole cream and mascarpone to 60°. Place the chocolate pistols in a cul de poule with the vanilla beans. Add the seeded vanilla pod to the cream-mascarpone mixture and leave to infuse for 30 minutes, covered. Heat again to 60° and pour over the white chocolate. Wait 10 minutes and stir with a whisk. Strain and chill for 24 hours.

The next day, whip the cream with a whisk attachment and place in 3 piping bags fitted with no. 15, 12 and 6 tips.

Pear confit :

Heat your pear purée to 60°. Mix sugar and pectin and add to the hot purée. Whisk well, add the lemon juice and heat for a further 1-2 minutes. Leave to cool.

Line a baking sheet with a silicone mat. Place a 25 cm circle and a 12 cm circle in the middle. Pour over the pear purée and freeze for 1 to 2 hours (like the cream, this preparation can be made the day before).

Pear jelly :

Heat pear purée to 60°. Mix sugar and pectin. Add this mixture to the hot purée and add the agar-agar, whisk well and boil for at least 1 min. Blend with an immersion blender and chill for a few hours (this mixture can also be prepared the day before).

The next day, using a food processor, blend the mixture to a gel texture. Place in a pastry bag fitted with a N°10 tip.

Set-up and decoration :

On your tart base, turn over your circle of pear confit, still frozen. Use the different pockets to create harmonious dots of cream. Dot with pear jelly.

Decorate with a sprinkling of vanilla powder. Add a few pear quarters, zest a few limes and scatter a few bunches of mint.