Peach tartlet

Tarte pêche

Peach tartlet made of

– sweet pastry,
– almond cream,
– pieces of peach,
– peach cream,
– mascarpone whipped cream,
– raspberry balls.

Material used

– Silikomart perforated tart moulds
– Silikomart mini pearl mould
– Silikomart mould x15 mini truffles
– Micro-perforated baking mat

cercle tarte 21cm

For 4 or 5 tartlets

Peach cream
100g peach puree
10g sugar
1 egg yolk
1 sheet of gelatine

Hydrate the gelatine in cold water.

Heat the peach puree in a saucepan.

Mix the egg yolk and sugar in a bowl without blanching and add the boiling puree to the mixture.

Return to the heat and thicken like a custard without exceeding 82/83°C.

Remove from the heat and add the gelatine. Fill the silikomart mini truffle mould. Place in the freezer.

Tarte pêche
Tarte pêche

Raspberry balls
50g raspberry puree
10g sugar
10g water
1g gelatine

– Soften the gelatine in a bowl of cold water.
– Pour the raspberry puree, water and sugar into a saucepan and heat without boiling.
– Remove from the heat and strain through a sieve to remove all the seeds from the raspberries, then add the wrung-out gelatine.
-Leave to cool and then pour into the silikomart mini ball mould. Place in the freezer.

Sweet pastry
70 g soft butter
130 g flour
45 g icing sugar
1 pinch of salt
1 egg yolk

– Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and put it in the fridge for 30 minutes.
– Prick the pastry with a fork.
– Bake the tart shells at 160°/170°C for 10 to 12 minutes.

Almond cream
20g butter
20g egg
20g sugar
20g almond powder

– Mix the butter with the sugar.
– Add the almond powder and the egg.
– Pour into the bottom of the tarts and bake for about ten minutes.
– Leave to cool.

For the whipped cream
100g of liquid cream
40 g mascarpone
20 g caster sugar

Whip the cream with the mascarpone using an electric mixer. Add the caster sugar and vanilla.

2 peaches
Mint leaves

– Cut the peaches into small pieces.
– Garnish with the bottoms of the tartlets.
– Place the peach cream in the middle and poach the whipped cream all around.
– Place the raspberry balls on top.
– Decorate with a mint leaf and a chocolate tail.

Tarte pêche
Tarte pêche
Tarte pêche
Tarte pêche