Preheat the oven to 375
To make the poaching liquid, heat prosecco, sugar, vanilla and cinnamon sticks. Allow poaching liquid to heat up but not boil.
Peel, core and half the pears and add them to the poaching liquid.
To make the mascarpone filling, whip Ontario mascarpone, orange zest, honey, vanilla, Ontario cream, on medium high speed until mixture is fluffy then place filling in a large piping bag and tie
Remove the pears form the poaching liquid and slice. Set aside.
To assemble the tarts, lay out puff pastry shells. If using a roll, unroll the thawed puff pastry and cut into 9 squares approximately 3 x 3 inches. Pipe mascarpone mixture into each tartlet and lay slices of poached pear and top with Ontario artisan aged white cheddar. If using puff pastry sheets, fold over the edges of each swuare and pinch to seal. Transfer tarts to a prepared baking tray and brush with egg wash and bake for 20 minutes.
Sprinkle the tarts with fresh mint and serve with Ontario vanilla ice cream (optional)