Peach Tart Entremet
Introducing the exquisite Peach Tart Entremet! This heavenly creation blends the best of both worlds - a delicate pie base filled with rich almond cream, luscious peach gelée, and a light verbena-infused mousse. Topped with layers of sweet peach slices, this dessert is a true feast for the senses. Join me on a culinary journey as we explore the art of creating this elegant and delectable Peach Tart Entremet.
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Sablé Crust
- In the food processor, mix the room temperature butter along with the almond meal, salt, vanilla, and sugar. Add the egg and pulse. Add the flour and baking powder and pulse until the dough comes together. Wrap in plastic wrap, and refrigerate for 3 hours or until firm.
Tart Shell
- Unwrap and flour the chilled pastry, and work it out a bit before rolling to prevent it from cracking. Roll into a 12-inch / 30 cm disk. Refrigerate the pastry between steps if it gets too soft. Drape the pastry over the greased tart ring and gently coax it into the corners to fill the ring. Lift the pastry all around to create an even border. Freeze the tart shell for 10 minutes, and then shave off the excess pastry with a paring knife. Prick the pastry with a fork. Save the remaining pastry. Keep the tart shell frozen until it is ready to bake.
How to Peel Peaches
- To peel peaches, use a sharp knife to make a light 1-inch / 2.5 cm wide "X" score on the bottom of each peach. This creates a little tab that makes it easier to grab and pull the skin off with your fingers. Bring a pot of water to a boil. Blanch the peaches until you see the skin pull away from the flesh at the score marks. This should take about 30 seconds. Transfer the peaches to ice water, then peel and halve them – set aside.
Almond Cream
- Pulse all the room temperature ingredients in the food processor. Use at room temperature.
Blind Baking
- In a preheated convection oven at 330°F / 160°C, blind bake the frozen tart shell for 15 minutes (blind baking is optional). Let the tart shell cool for 10 minutes, then spread the almond cream inside. Tuck in the cubed peaches. Put it back in the oven and bake for about 30–35 minutes longer. Cool the tart and place it in the refrigerator until ready to move to the next step. It can also be frozen for later use.
Verbena Infused Chantilly
- Soak the gelatin sheet in cold water to soften; drain and set aside. Bring the heavy cream with verbena to a boil. Turn off the heat, cover, and let infuse for about 10 minutes. Strain over the chopped white chocolate and mix. Add the bloomed gelatin, mix, and add the remaining cold heavy cream. Blend well and refrigerate overnight before whipping.
Peach Gelée Insert
- Soak the gelatin sheet in cold water to soften; drain and set aside. To seal the bottom of the tart ring, moisten the outer side of the ring with a sponge and immediately stretch a piece of plastic wrap over the edges to create a drum-looking like mold. Place it onto a flat tray.
- Turn half of the peaches into a purée, and cut the other half into cubes. Bring the peach purée to a boil along with the sugar and vanilla (add more sugar to taste). Remove the fruit purée from the heat, mix in the bloomed gelatin, and then add the cubed peaches. Fill the prepared tart ring and freeze overnight. Gently mix the leftover peach jelly to make a marmalade—keep it refrigerated.
- Pull the frozen gelée insert from the freezer. Remove plastic wrap and the tart ring. Keep it frozen.
Peach Tart Entremet Assembly
- Cover the surface of the pie with the saved peach marmalade.
- Cut about 3 peaches into thin slices.
- Arrange peach slices harmoniously into a tight rosace on top.
- Whip verbena Chantilly to medium-soft peaks (do not over mix). Pipe Chantilly around the edges of the pie.
- Make a nice rosette in the center. Garnish with mint leaves or verbena micro-greens.
- Refrigerate the peach tart entremet for 4 hours before serving.
- This peach tart entremet can also be turned into individual tartlets. Enjoy!
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