A tart entremet (cake) is a pie topped with a mousse, or light ganache or other fruits mixtures according to the theme and season. It offers endless possibilities. The tart entremets is a great alternative for those who want more than a classic tart or pie. For this recipe, I used a 9''https://bruno.b-cdn.net/23cm diameter tart ring, and 6.5''/16.5cm tart ring for the soft peach jelly. Always choose the best peaches, yellow or white (6). The Chantilly (ganache monté) can be infused with mint or verbena or lavender...
Mix all ingredients together. Grab two-third of the freshly made pastry, and roll out into 3mm thick sheet between 2 parchment papers, or silicone mats or use guitar sheets for chocolate work. Freeze pastry. Cut sheet into a disk that is about 2 inches/5cm larger than the tart ring diameter. The ring in use measure 9''/23cm diameter. Use your fingers to drape it in and gently coax it into the corners to fill the greased tart ring, as opposed to pulling or stretching. If you do so, it will shrink back as it bakes. Prick with a fork. Then roll the rolling pin across the surface to cut the excess off. Lift up pastry all around to create an even border. Freeze tart shell and shave off excess pastry with a paring knife. Save remaining dough and make another sheet. Keep tart shell frozen until ready to bake.
Cream room temperature butter with sugar, flour and almond meal. Add the egg and flavoring. Set aside.
Blind bake frozen tart shell for 20 minutes at 350ºF/180ºC. Add almond cream and peach cubes. Bake for 30/35 minutes. Cool and refrigerate.
Soak gelatin sheet in cold water to soften; drain and set aside. Bring to a boil half heavy cream with mint. Turn heat off, cover and let infuse for about 10 minutes. Sieve over white chocolate and mix. Add gelatin - mix and add remaining chilled heavy cream. Mix well and refrigerate overnight. Prior to use, transfer to a chilled mixing bowl and whip to medium-firm peaks. Use immediately.
Line a ≈6.5''/16.5cm diameter tart ring with tight plastic wrap, and place onto a flat tray. To peel peaches, use a sharp knife to make a light score 1-inch/2.5cm wide “X” 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 until you see the score mark on the skin peel away from the flesh. This should take 30 seconds. Transfer peaches to ice water, and peel. Turn half peaches into puree, and cut the other half into cubes. Bring to a boil peach puree along with sugar and vanilla (add more sugar if needed). Remove from the heat, add gelatin, and add peach cubes. Fill up the prepared tart ring and freeze. Gently mix leftover peach jelly to make a marmalade – keep refrigerated.
Transfer mint infused ganache into the mixing bowl with the whisk and refrigerate. Wash, and halve 2 peaches. Cut halves into very thin slices (peeled peaches can be used as well); set aside. Meanwhile, cover the surface of the pie with the saved peach marmalade. Grab the frozen soft peach jelly disk from the freezer, and flip over the pie. Remove plastic wrap and tart ring (gently run a small spatula around the edges). Top harmoniously with peach slices. For a glossy finish, peaches can be glazed with a light touch up of neutral or apricot glaze. Place the unfinished peach tart in the refrigerator. Whip mint infused ganache to medium-firm peaks (do not over whip). Pipe out Chantilly using a St Honoré or a large open star pastry tip. Decorate tart with some mint leaves, and refrigerate for a couple of hours before serving – Enjoy!