Recipes
Combine the butter with all the dry ingredients until the mixture resembles fine breadcrumbs then add the eggs. Refrigerate. Roll the dough out to a thickness of 2 mm then line the ring moulds. Leave the tart bases to rest.
Soften the butter. Add the icing sugar, ground almonds, flour, and eggs, a little at a time, then the warm mint infused cream. Pipe 100 g into each tart base and add diced peach (65 g). Bake at 150°C (302°F) for 30 mn on a Silpain®.
Dissolve the gelatine in water. Melt the peach purée and the starch. Boil.
Add the hydrated gelatin and the peach purée. Pour into Silikomart® moulds,
ref. SF150. Position the redcurrants on top without pushing them in. Freeze.
Remove from the mould and spray with redcurrant glaze.
Heat all the ingredients together and strain through a china cap sieve before spraying onto the peach jelly.
Infuse the mint in the cream overnight then strain through a china cap sieve. Whip the cream and fold into the pastry cream at approximately 20°C (68°F). Add a drop of green food colouring to give it a light green colour.
Pipe the cream with mint onto the shortbread pastry. Position the sprayed disc of jelly in the centre and, using a decorative nozzle (petals), decorate around it with the same cream.
Decorate with a few herbs and fresh redcurrants.
If you don’t have any dome shaped moulds, you can pour the jelly flat into ring moulds which have been covered in cling film.
