In a saucepan over medium heat, combine 1 cup whole milk and 1 teaspoon vanilla bean paste, bringing it to a simmer.

Whisk together ¼ cup sugar, 1 tablespoon cornstarch, ⅛ teaspoon salt, and 2 egg yolks in a bowl.

Gradually add the simmering milk to the egg mixture, then return to the saucepan.

Cook on low heat, whisking constantly until thickened, around 5 minutes.

Remove from heat, stir in 1 tablespoon butter, cool in an ice bath, then refrigerate.

In another saucepan, whisk together ½ cup sugar, ¼ cup Chardonnay, 1 teaspoon vanilla extract, 1 tablespoon orange blossom honey, and juice from half a lemon.

Bring to a gentle simmer, then add peeled and halved peaches, poaching for about 8 minutes until tender.

Once cooked, remove the peaches, let them cool in the poaching liquid.

Preheat your oven to 400°F (204°C). Roll out 1 sheet of puff pastry, transfer to a tart pan, and prick the bottom.

Place parchment over the dough and fill it with pie weights. Bake for 20–25 minutes until golden.

Once baked, let the pastry cool before filling.

Combine chilled pastry cream with 4 ounces mascarpone and ¼ cup heavy cream in a mixing bowl.

Whisk until soft peaks form, about 3-4 minutes.

Gently fold the mascarpone mixture until creamy and smooth.

Pour the whipped mascarpone mixture into the cooled pastry shell.

Drizzle reserved poaching liquid over the filling, arrange poached peach halves on top, and sprinkle with raspberries.