Tarts are my "forte". I have written educational posts about tarts in my blog, and prior to that I used to distribute my recipes to family and friends.
I am always inspired by great bakers, pastry chefs and artisanal chocolatiers; that is where I usually look for innovation, for new ingredients or new use of old ingredients or simply just want to emmulate the best.
It is nearly the end of summer. We want to make the most of it by creating such goodies as peach tart or pie. Yum! —georgetteg
Chocolate Tart dough
all-purpose flour, sift after measured
cocoa powder , preferably not dutch processed
unsalted butter, preferably very cold, or frozen
For the Chocolate Tart
Place the flour, sugar, salt, and cocoa powder in a food processor and pulse it a few times to blend the dry ingredients well.
Cut the butter into 1-inch cubes and scatter it over the blended dry ingredients.
Work the butter into the dry ingredients by pulsing the food processor very carefully.
Pulse the butter so that each piece becomes a size of a pea. Do not overwork it.
Stir the egg yolk, just to break it up and pulse it into the dough mixture a few times.
Add the orange zest and pulse it a few times
Try to form a dough
If it is too dry (which will depend on the environment in your kitchen, you may need to add 1-2 tablespoons of very cold water to create the dough.
Wrap it in double foil paper and let it rest in the refrigerator for 30 minutes.
Prepare the Peaches
Wash them well; do not peel them.
Cut the peaches into thin slices and marinate them in a bowl where you placed 2 ounces of peach liqueur mixed with 2 ounces of water.
Prepare the Mascarpone Mousse
Place the mascarpone cheese, the honey, and the lemon juice into a bowl and mix it well
Whip the heavy cream to firm peaks, then add the liqueur by folding it into the heavy cream
Fold the whipped cream into the mascarpone cheese preparation very carefully, not to break the whipped cream.
Finally puree one or two fresh peaches in the food processor (depending on the size) and weigh out two ounces and fold it into the mascarpone mousse.
Refrigerate until use.
Take the chocolate dough out of the refrigerator and place it on a counter that is lightly dusted with flour.
Butter an 8-inch tart pan with a removable bottom.
Place the rack in the oven in the middle and preheat it to 375F
Roll out the dough to about 2 inches larger than the tart pan, (1/8 inch thick) than roll it around the rolling pin and unroll it into the buttered tart pan.
Carefully press the dough in the bottom of the pan and at the sides. Prick the bottom of the dough with a fork, cover the entire dough with foil paper and pace pie weights on it.
Bake the tart for 20 minutes
Remove the weights and the foil paper and bake it for another 10 minutes. Cool completely
When cool enough, pour the mascarpone mousse into the tart and make sure it is distributed evenly.
Drain the peach pieces from the liqueur (you can also dry them with a paper towel and place them on the mascarpone mousse decoratively.