Mod Tart

Name: Mod Tart
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Cuisine: Chinese
Ingredients: 375 g Butter; 10 g Flaky sea salt; 20 g Egg yolk; 7.5 g Caster sugar; 100 g Fresh whole milk; 500 g Flour (T45); 30 g Cookie flour; 30 g Potato starch; 85 g Egg white; Egg white powder, to taste; 55 g Caster sugar; 47 g Egg yolk; 5 g Invert sugar; 50 g Caster sugar (for caramel); 4 Ceylon cinnamon sticks (broken); 400 g Fresh whole milk; 120 g Egg yolk; 30 g Caster sugar; 30 g Cornstarch; 8 g Gelatin sheets; 240 g Egg white; 40 g Caster sugar; 0.5 Bourbon vanilla pod; 1 kg Fresh peaches; 60 g Butter; 60 g Caster sugar; Tropical mirror glaze (see page 565), to taste

A dessert tart with a sweet pastry shell and ladyfinger base, filled with pan-seared peach pieces and caramelized cinnamon chiboust cream, topped with a blowtorched caramel finish and garnished with peach.

2h 15m

Medium

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Ingredients

Butter 375 g

Flaky sea salt 10 g

Egg yolk 20 g

Caster sugar 7.5 g

Fresh whole milk 100 g

Flour (T45) 500 g

Cookie flour 30 g

Potato starch 30 g

Egg white 85 g

Egg white powder to taste

Caster sugar 55 g

Egg yolk 47 g

Invert sugar 5 g

Caster sugar (for caramel) 50 g

Ceylon cinnamon sticks (broken) 4

Fresh whole milk 400 g

Egg yolk 120 g

Caster sugar 30 g

Cornstarch 30 g

Gelatin sheets 8 g

Egg white 240 g

Caster sugar 40 g

Bourbon vanilla pod 0.5

Fresh peaches 1 kg

Butter 60 g

Caster sugar 60 g

Tropical mirror glaze (see page 565) to taste

Instructions

Make the Tart Shells

Cream the butter until smooth, then add the remaining ingredients in order. Minimize mixing time when adding the flour so the dough just comes together. Chill. Roll the large tart dough to 5mm thick, cut into 23cm circles, and fit into 17cm rings; roll the small tart dough to 4mm thick, cut into 12cm circles, and fit into 8cm rings. Chill for 30 minutes, line the molds, crimp the edges, and freeze.

Bake the Tart Shells

Place the tart shells on a parchment-lined dark baking sheet. Put the small tarts in paper liners and the large tart in a 24cm fluted paper ring. Add pie weights and bake at 170°C for approximately 18 minutes.

Make the Ladyfingers

Sift the flour and starch. Whip the egg whites with egg white powder and sugar to stiff peaks. Add the egg yolks mixed with invert sugar, whip for a few seconds then stop. Gently fold in the dry ingredients. Pipe a 14cm spiral disk for the large tart and bake at 230-240°C for 10-12 minutes; pipe a 5cm disk for the small tart and bake for 8-10 minutes. Cool then remove the paper.

Make the Caramel Cinnamon Chiboust Cream

Dry-heat 50g of sugar and the cinnamon sticks until caramelized, pour in boiling milk and strain. Prepare custard with egg yolks, 30g sugar, and cornstarch. Finally add the soaked, drained gelatin sheets. Stir 1/4 of the whipped egg whites into the hot custard removed from heat, then pour in the remaining whipped egg whites (whipped with 40g sugar) and mix gently. Immediately pour into a mold, smooth the top, freeze quickly, then unmold.

Make the Sautéed Peaches

Split the vanilla pod. Pit the peaches and cut into 2cm chunks. Melt the butter, add the peaches, sugar and vanilla, and sauté over high heat. Transfer to a dish to cool. Drain if there is excess liquid.

Assemble

Use mirror glaze to fix the ladyfingers to the pre-baked tart shells, fill with the drained sautéed peaches. Place the frozen chiboust cream disks on top.

Decorate and Caramelize

Use a blowtorch and a small amount of caster sugar to caramelize the surface of the chiboust cream, then finish with a dusting of powdered sugar. Decorate the small tart with 2 mirror-glazed peach slices and a cinnamon stick; decorate the large tart with 5 peach pieces and 2 cinnamon sticks.