Blood peach tart
Pastry recipe
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Composition
Breton shortbread
Blood peach gelified coulis
Light blood peach cream
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Breton shortbread
Ingredients
- Egg yolk - 60 g
- Caster sugar - 140 g
- Butter - 150 g
- Salt - 4 g
- Flour - 200 g
- Yeast - 20 g
Mix the butter, the caster sugar and the salt. Add the egg yolks and then the flour and the baking powder. Leave the dough in a cool place for about an hour.
Spread the dough out to a thickness of about 1 cm, cut with 18 cm-diameter circles. Butter lightly and bake inside the circles at 180°C for about 20 to 25 minutes. While baking, the biscuit will rise up the sides to form the tart. Leave to cool before removing the circle.
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Blood peach gelified coulis
Ingredients
- Frozen fruit purée 100% : Blood peach - 500 g
- Caster sugar - 75 g
- Gelatine (sheet) - 12 g
Mix the blood peach puree with the sugar and the gelatine, previously softened in cold water, drained and melted in the microwave. Pour into round 1 cm thick moulds, of which size would be inferior to the tarts size. Store in the freezer for about an hour before assembling.
In this step
Frozen fruit purées -
Light blood peach cream
Ingredients
- Frozen fruit purée 100% : Blood peach - 300 g
- Frozen fruit purée, sugar added : Apricot - 100 g
- Vanilla Custard - 400 g
- Gelatin - 14 g
- Whipped cream - 600 g
- Peach alcohol - 30 g
Smooth the custard with a whisk. Add the purees and blend with the melted gelatine. Add the alcohol and then gently the whipped cream.
In this step
Frozen fruit purées
Frozen fruit purées -
Assembly
On the shortbread disc, place the blood peach gelified coulis by sticking it lightly with some blood peach cream ; then fill in the blood peach cream with a pastry bag.
Place 30 minutes inside the freezer. Spray with white chocolate. Decorate with fruit and chocolate strips.
