This recipe is quite full, with tarts, parfaits, sauces and caramelizing all to be done. But most parts, if not all, can be made well in advance. Also, as with all of my recipes, all the parts don’t have to stay together. The pear parfait can become a dessert on its own.
For this particular recipe, I’m using quite an unusual mould. To freeze the parfait in a cylinder shape, which can then be sliced and put in the tart case, I’m using drain pipes! I buy 7.5 cm (3 in) diameter plastic