Name: White peach lime tart
Yield: 12 servings

Directions

Prep. time

1h 25m

Sablé dough
- 225 g all purpose flour
- 125 g butter
- 50 g egg (1)
- 30 g ground almond
- 25 g powdered sugar
- 2 g baking powder
- 2 g salt
- In a bowl, mix the flour, powdered sugar, ground almonds, baking powder and salt.
- Then add the cold butter cut into small cubes and mix with a spatula or the paddle of our mixer. Mix until it is integrated and has a sandy texture.
- Then add the egg and mix it in. Turn the dough out onto a sheet of baking paper and place a second sheet on top. With the help of a rolling pin, roll out the dough until it is 2-3 mm thick.
- Put it in the freezer for at least 30 minutes.
- When the dough has hardened, take it out of the freezer, carefully remove the two sheets of paper and place it on your work surface. Cut the dough into a circle of 28 cm in diameter and remove the excess dough.
- Put the excess dough into a piping bag with a 2 cm diameter curly nozzle and pipe buttons over the edge of the pastry disc, which will serve as a wall to contain the almond cream.
- Set aside in the freezer for at least 1 hour.
Almond cream
- 100 g ground almond
- 100 g powdered sugar
- 100 g butter
- 50 g egg (1)
- 30 g all purpose flour
- 20 g egg yolk (1)
- 20 g rum
- In a bowl, mix the sugar and butter at room temperature with a rubber spatula until combined.
- Then add the ground almonds and combine them with the previous mixture.
- Now add the egg and egg yolk together with the rum and stir until just combined.
- Next, sift in the flour and mix with the rubber spatula.
- Finally, put the cream into a piping bag with a flat 2 cm diameter nozzle and set aside at room temperature.
Licor 43 ganache
- 180 g heavy cream
- 60 g white chocolate
- 35 g licor 43 / peach liqueur / etc.
- 2 g gelatine
- First, hydrate the gelatine in cold water for 10 minutes.
- Put 80 g of cream in a saucepan over medium heat and cook until it comes to the boil.
- Then, add the gelatine and pour the hot cream over the melted white chocolate.
- When melting chocolate it is important not to heat it too much as we could burn it. Therefore, to melt it safely, we can melt it in a bain-marie or in the microwave at low power and in short batches of about 30 seconds.
- Then add the liqueur and emulsify for a few seconds with a whisk.
- Finally, set aside in the fridge for at least 4 hours.
Peach lime insert
- 600 g white peach
- 20 g lime juice (1)
- 50 g white sugar
- 5 g lime zest (1/2)
- 5 g pectine
- First, wash the peaches very well, remove the stone and cut them into cubes about 5 mm thick.
- Now, put half of the peaches in a saucepan with a splash of water. Put the lid on and cook over a medium heat for about 10 minutes until they get soft and release all their juice.
- Meanwhile, in a glass, mix the pectin with the sugar.
- When using gelling agents such as agar-agar or pectin, it is important to mix it very well with the sugar before adding it to the preparation, as this will prevent lumps from forming.
- When the peach is soft and the juices have come out, mash them with a hand blender and return them to the heat.
- Then add the sugar and pectin mixture together with the rest of the peach cubes and stir well with a rubber spatula. Cook for a further 2 minutes, stirring constantly.
- Then, turn off the heat, add the lime juice and lime zest and mix well.
- Finally, transfer the mixture into a 22 cm diameter mould lined with cling film and refrigerate for at least 4 hours.
Peach gel
- 180 g white peach
- 20 g white sugar
- 2 g agar-agar
- Start by washing, pitting and chopping the peaches. It is not necessary to do this in small regular cubes as they will be mashed later.
- Now, put them in a saucepan with a splash of water and cook them over a medium heat for about 10 minutes with the lid on until they soften and release all their juice.
- Meanwhile, in a glass, mix the agar agar with the sugar very well.
- When the peaches are soft, add the sugar and agar agar mixture and cook for a further 2 minutes, stirring constantly.
- Then turn off the heat and pour the mixture into a 6 cm diameter hemisphere mould.
- Finally, let it cool down to room temperature and put it in the freezer for at least 4 hours.
Assembly
- 150 g white peach
- 5 g lime zest (1/2)
- Start by taking our sablé dough out of the freezer. Pierce it with a fork over the entire surface except for the outer ornaments and place a piece of weighted baking paper in the middle to prevent it from puffing during baking.
- Now, bake for 25 minutes at 180º C.
- After this time, take the base out of the oven, remove the weight and the baking paper and pour the almond cream in a spiral shape starting from the centre.
- Put the tart back into the oven and bake for 20 minutes at 180º C.
- Afterwards, let the tart cool down to room temperature.
- When the tart is completely cooled, take the peach and lime insert out the freezer, unmould it and place it on top of the almond cream.
- Then, remove the peach gel from the freezer, unmould it and place it on top of the insert, right in the centre. Optionally, we can brush it with neutral glaze.
- Now wash and halve the peaches, discarding the stone. Using a mandolin, slice the peaches perpendicular to the cut into 1-2 mm slices and place them in a bowl of water with a splash of lemon juice.
- Next, place the peach slices around the peach gel hemisphere, placing each slice halfway around the previous one, simulating the petals of a rose. Do this until you have a disc 2-3 cm thick.
- Finally, take the licor 43 ganache out of the fridge, whip it into stiff peaks, put it into a piping bag with a Saint-Honoré nozzle and pipe in a spiral from the peach disc to the ornaments on the outside of the tart.
- Add a little lime zest on top of the ganache and keep in the refrigerator until ready to eat. Leave the tart at room temperature for 10 minutes before serving.

Sablé dough

225 g all purpose flour
125 g butter
50 g egg (1)
30 g ground almond
25 g powdered sugar
2 g baking powder
2 g salt

Almond cream

100 g ground almond
100 g powdered sugar
100 g butter
50 g egg (1)
30 g all purpose flour
20 g egg yolk (1)
20 g rum

Licor 43 ganache

180 g heavy cream
60 g white chocolate
35 g licor 43 / peach liqueur / etc.
2 g gelatine

Peach lime insert

600 g white peach
20 g lime juice (1)
50 g white sugar
5 g lime zest (1/2)
5 g pectine

Peach gel

180 g white peach
20 g white sugar
2 g agar-agar

Assembly

150 g white peach
5 g lime zest (1/2)

White peach lime tart

Sablé dough

Almond cream

Licor 43 ganache

Peach lime insert

Peach gel

Assembly

Sablé dough

225 g all purpose flour
125 g butter
50 g egg (1)
30 g ground almond
25 g powdered sugar
2 g baking powder
2 g salt

Almond cream

100 g ground almond
100 g powdered sugar
100 g butter
50 g egg (1)
30 g all purpose flour
20 g egg yolk (1)
20 g rum

Licor 43 ganache

180 g heavy cream
60 g white chocolate
35 g licor 43 / peach liqueur / etc.
2 g gelatine

Peach lime insert

600 g white peach
20 g lime juice (1)
50 g white sugar
5 g lime zest (1/2)
5 g pectine

Peach gel

180 g white peach
20 g white sugar
2 g agar-agar

Assembly

150 g white peach
5 g lime zest (1/2)

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Licor-43 ganache

Peach-lime insert

White peach lime tart

Sablé dough

Almond cream

Licor 43 ganache

Peach lime insert

Peach gel

Assembly

Sablé dough 225 g all purpose flour 125 g butter 50 g egg (1) 30 g ground almond 25 g powdered sugar 2 g baking powder 2 g salt

Almond cream 100 g ground almond 100 g powdered sugar 100 g butter 50 g egg (1) 30 g all purpose flour 20 g egg yolk (1) 20 g rum

Licor 43 ganache 180 g heavy cream 60 g white chocolate 35 g licor 43 / peach liqueur / etc. 2 g gelatine

Peach lime insert 600 g white peach 20 g lime juice (1) 50 g white sugar 5 g lime zest (1/2) 5 g pectine

Peach gel 180 g white peach 20 g white sugar 2 g agar-agar

Assembly 150 g white peach 5 g lime zest (1/2)

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Sablé dough

225 g all purpose flour
125 g butter
50 g egg (1)
30 g ground almond
25 g powdered sugar
2 g baking powder
2 g salt

Almond cream

100 g ground almond
100 g powdered sugar
100 g butter
50 g egg (1)
30 g all purpose flour
20 g egg yolk (1)
20 g rum

Licor 43 ganache

180 g heavy cream
60 g white chocolate
35 g licor 43 / peach liqueur / etc.
2 g gelatine

Peach lime insert

600 g white peach
20 g lime juice (1)
50 g white sugar
5 g lime zest (1/2)
5 g pectine

Peach gel

180 g white peach
20 g white sugar
2 g agar-agar

Assembly

150 g white peach
5 g lime zest (1/2)