Tarts with Panna Cotta and Flat Peaches

Prepare the peach panna cotta by placing the gelatine sheets in a bowl of cold water to soften them.

Put the cream, milk and sugar in a small saucepan and warm over a low heat, without boiling them.

Turn off the heat, add the well-drained isinglass and stir.

Allow to cool slightly and add the peach purée. Pour the mixture into 6cm moulds and place in the freezer overnight.

Mix the flour, cocoa and cold butter in a bowl and start stirring, then add the sugar, egg and pinch of salt.

Knead quickly to form a smooth dough. Wrap the dough in cling film and refrigerate for about 1 hour.

After the time has elapsed, take the pastry from the fridge and roll it out with a rolling pin on a sheet of baking paper. Using a circular pastry cutter, cut out pastry discs (about 12cm in diameter) and line floured and greased tart tins (7cm in diameter). Prick the pastry bases with a fork.

In the meantime, prepare the almond frangipane by mixing the butter with the sugar in a planetary mixer or with an electric whisk, until the mixture is fluffy, add the egg and mix it for a couple of minutes.

Mix the 00 flour with the almond flour and stir. Pour the mixture into the tarts and bake at 180°C for about 25/30 minutes, until evenly golden.

Remove from the oven and leave to cool on a wire rack.

In a small saucepan, melt the chocolate with the cream in a bain-marie. Allow to cool slightly and add the amaretto liqueur, stirring it.

Take the panna cotta out of the ring cake tin and place each panna cotta on the tarts, pour the ganache in the middle and decorate with slices of 3moretti peaches and mint leaves.