Bresc BV

Mascarpone and pear flan



For the pastry:

  • 250 g flour
  • 150 g butter
  • 75 g sugar
  • 1 egg

For the filling:

  • 4 pears
  • 2 eggs
  • 300 g Marscapone
  • 75 g sugar
  • 75 g flour
  • 50 g Bresc Tapenade dates
  • 5 g Bresc Lemongrass puree
  • 5 g cinnamon

Preparation method

Mix all the ingredients for the pastry together in a bowl. Mix well until you have a smooth ball. Roll out the pastry thinly on a workbench that has been dusted with flour. Cover a baking tin with the pastry, then leave it to rest in the fridge. In a bowl, mix the sugar, Mascarpone, eggs, date tapenade, lemongrass puree, cinnamon and flour well together. Spread the Mascarpone mixture evenly over the pastry in the baking tin. Peel the pears and chop into segments. Press them into the Mascarpone mixture. Bake the flan in the oven for 40-50 minutes at 180°C.