In a pot add milk and vanilla bean paste and bring it to a low simmer.

Prepare an ice batch for the custard and set it aside.

In a heatproof bowl combine the white sugar, cornstarch, and salt.

Whisk in the egg yolks until mixture is pale yellow, smooth, and fluffy.

Slowly pour vanilla milk mixture into egg yolk mixture in a thin stream, until all of it is added and incorporated.

Return this mixture into the milk pot and cook over medium heat while whisking.

Once the mixture starts to bubble whisk vigorously for about a minute and then remove from the heat.

Whisk in the unsalted butter until fully combined.

Strain the pastry cream through a fine mesh sieve into a bowl and wrap the surface of the pastry cream with plastic wrap.

Place the plastic wrapped pastry cream in the ice bath until it comes to room temperature and then refrigerate for an hour or two.

In a shallow wide sauce pot, add sugar, Cakebread Cellar’s Chardonnay, vanilla extract, honey, juice from half a lemon and lemon zest.

Let it come to a simmer on medium heat.

While the poaching liquid simmers, clean and half the peaches.

Once the poaching liquid is simmering, add the peach half cut side up and let them simmer for about 4 minutes.

Flip them on the other side and let them poach for another 4 minutes.

Cut the heat and let the peaches cool down in the poaching liquid.

Fish them out and remove the skins and seeds and set them aside.

Place the poaching liquid back on medium heat and let it reduce by 70%.

Strain the poaching liquid reduction and set it aside.

Preheat the oven to 400 degrees.

Roll out the thawed frozen puff pastry onto a 10 inch tart pan and trim the edges.

Use a fork to prick the bottom of the puff pastry.

Place parchment in the tart shell and place pie weights.

Brush milk on the edges of the tart and bake for about 20 – 25 minutes or until golden brown.

Remove the puff pastry out of the oven and press down any puffed up parts.

Let the tart cool completely.

Once the vanilla pastry cream has fully cooled, whisk until smooth.

In a separate bowl, add the mascarpone, heavy cream and salt. Sift in the powdered sugar on top and whip until soft peaks form.

Fold in the vanilla pastry cream into the whipped mascarpone mixture.

Remove the tart mold from the puff pastry and place it on your desired serving plate.

Spoon the mascarpone mixture into the puff pastry and evenly spread.

Drizzle the poaching liquid reduction on top of the mascarpone crème.

Slice the poached peaches and arrange on top of the mascarpone crème.

Serve and slice right away.