Fruit Recipes
Tart with Flat Peach Mousse
120minutes
6/8serves
difficulty
Preparation
For the cocoa pastry
1
Mix the flour, cocoa and cold butter in a bowl and knead until a sandy mixture is formed.
2
Add the sugar, egg and a pinch of salt and mix quickly to form a smooth dough.
3
Wrap the dough in cling film and leave it to stand in the fridge for about 1 hour.
For the white pastry
1
Add the flour and cold butter to a bowl and knead until a sandy mixture is formed.
2
Add the sugar, egg and a pinch of salt and mix quickly to form a smooth dough.
3
Wrap the dough in cling film and leave it to stand in the fridge for about 1 hour.
For the lemon namelaka
1
Soak the gelatine in cold water for 10 minutes.
2
Melt the white chocolate in a bain-marie. When it is well melted, add the grated 3moretti lemon peel.
3
Bring the milk, honey and cream to the boil in a saucepan. Turn off the heat and add the squeezed gelatine, stirring well.
4
Pour a third of the milk and cream mixture over the chocolate, stirring vigorously.
5
Add more liquid and continue until it has been added in full.
6
Finish with the help of an immersion blender to refine the texture of the cream. Cover the container with cling film and place the lemon namelaka in the fridge until it solidifies for at least 6 hours or, better still, overnight.
For the peach mousse
1
Place the gelatine sheets in a bowl with cold water to soften them.
2
Take 1/3 of the peach purée and put it in a pan with the sugar; when it is hot, add the squeezed gelatine and mix well.
3
Add the remaining peach purée and stir.
4
Let everything cool down and gently add the whipped cream.
5
Pour into an 18cm steel ring and place in the freezer to freeze.
How to assemble it
1
When the hour has elapsed, take the two pieces of pastry out of the fridge.
2
Roll out both the white and cocoa pastry into rectangles about 3mm thick.
3
Cut out two 18cm discs of cocoa pastry and split them in half.
4
With the help of two flower-shaped biscuit cutters, make small flowers.
5
Bake the cocoa pastry halves and the white pastry flowers at 180°C for about 30 minutes. Remove from the oven and leave to cool.
6
Once the halves of the discs have cooled, brush them with the dark chocolate that you have previously melted in a bain-marie and let them harden well.
7
Turn the discs upside down and attach the little flowers with the melted chocolate. Allow to set for a long time (preferably overnight).
8
Take the 3moretti peach mousse out of the freezer, take it out of the ring and split it in half. Place the two halves upright on a plate and line up each half on either side.
9
Finally, decorate the top with the 3moretti lemon namelaka using a pastry bag with a Saint Honoré nozzle.
10
Decorate with a few mint leaves and slices of 3moretti peach.
Tips
You can freeze any leftover pastry and use it at another time to make a tart or biscuits.
Ingredients
For the cocoa pastry
180 g 00 flour100 g sugar20 g cocoa1 eggto taste pinch of salt
For the white pastry
200 g 00 flour100 g sugar100 g butter1 eggto taste pinch of salt
For the white chocolate and lemon namelaka
250 ml cream200 g white chocolate120 g milk6 g honey6 g gelatine (3 sheets of isinglass)to taste grated peel of 2 3moretti lemons
For the peach mousse
250 g 3moretti Flat Peach purée250 ml fresh cream80 g sugar8 g gelatine (4 sheets of isinglass)
To decorate
to taste slices of 3moretti Flat Peachesto taste mint leaves
