Peach, chamomile and white chocolate tartlets

Instructions

Almond sablée

1. Mix butter, icing sugar and salt in a stand mixer fitted with a paddle attachment until the mixture becomes creamy and smooth. For plastic butter I mean the moldable butter. It is neither too much cold (from fridge) nor too much soft (spreadable). To obtain a plastic butter, hit it with a rolling pin until you can bend the butter with your hands.
2. Add the raw almonds flour (to obtain it, grind 21 g of whole almonds with a mini mixer grinder until obtain a slightly fine powder) and the eggs and mix until combined. Finally add the flour.
3. Once the pastry has come together, press into a neat flat square and cover in plastic wrap. Place in the fridge for at least 1 hour or overnight.
4. Line a baking tray with perforated silicone mat and 8 greased 8,5 x 3,5cm perforated tart rings.
5. Roll out the sablée to a thickness of 3/4mm and line each tart rings. Prick the pastry all over with a fork, put in the fridge for 15 min or in the freezer for 30 min. In the meantime, preheat the oven to 160°C (ventilation mode).
6. Bake the tartlets to 160°C for 15 minutes, until the sablée is gold-coloured. Take out of the oven and dust with cocoa butter powder (Mycryo) to prevent moisture from the other ingredients. Allow to cool down completely before removing the tart ring.

Almond Inspiration croustillant  

1. Melt the Almond Inspiration couverture in the microwave to 45°C.
2. Add the praline paste and the almonds cream and stir with a rubber spatula.
3. Add the crunchy cereals and the vanilla powder, stir with the spatula and then transfer the mixture into a small mixer grinder. Grind slightly to break up any large cereal chunks and to obtain a grainy, evenly mixture.
4. Spread the croustillant on the base of each tartlets about 2-3 mm thick and put in the fridge for about 30 minutes until the croustillant is hardened.

Almond and chamomile financier

1. Preheat the oven to 160°C, ventilation mode. Line a baking tray with a 25x20 cm mould, greased and covered with parchment paper.
2. To make the Beurre Noisette, boil the butter in a saucepan until it becomes a golden-brown color (about 6-7 minutes). When it is ready, you should also notice a nutty aroma. Strain through a cheese cloth into a bowl and cool to 45 ̊C.
3. Grind 96 g raw almonds with 2 Tbs of icing sugar (it serves to absorb the oil of the almond nuts) and the chamomile tea by using a mini mixer grinder. You should obtain a slightly fine powder.
4. In a bowl sift the icing sugar and the whole wheat flour. Add the almond nuts flour flavored with chamomile and salt and mix by hand with a fine whisk. Add the egg whites and mix again until obtain a creamy, homogeneous batter.
5. Add the Beurre Noisette and mix until fully incorporated.
6. Transfer the financier into the mould and bake for about 20 minutes, until golden-brown. Take out of the oven and allow to cool completely before cutting it with a 6 cm round cookie cutter to obtain 8 discs. I suggest you to put the financier in the freezer for 1h before cutting. In this way it will be cold but not wholly frozen and you can cut it without ruining it.
7. Place one financier disc over the croustillant and put in fridge.

Peach and vanilla compote

1. In a saucepan combine the peaches, 75 g Dulcita sugar, the glucose syrup, the acacia honey, the scraped vanilla beans and the vanilla seeds. Cook on medium heat until the peaches are soft and mashed. In the meantime, combine together the remaining 75 g Dulcita sugar with the pectin NH.
2. Remove the saucepan from the heat and remove also the vanilla beans. Add the natural red food coloring to enhance the color of the compote and blend it with a hand blender until obtain a smooth puree.
3. Heat the peaches puree again to 40°C and add the Dulcita sugar-pectin NH mixture. Bring to boil and cook for 1 minute.
4. Pass the compote through a fine sieve to obtain a smooth consistency. Fill 8 truffle silicone mould from 2,5 cm and freeze for at least 1h. Cover the remaining compote with clingfilm touching the surface and put in the fridge overnight to firm.

Chamomile and white chocolate cheesecake

1. Soak the gelatin sheets in the cold water for at least 10 minutes.
2. Heat the almond milk and remove from the heat before boiling. Add the chamomile tea and let to infuse for 30 minutes. Pour through a fine sieve into a clean bowl. Reweigh the strained almond milk and add more almond milk to obtain 100 g. Heat the almond milk again without boiling, add in the soaked gelatin sheets and stir with a rubber spatula to dissolve the gelatin.
3. Melt the white chocolate in the microwave to 45°C.
4. Whip the cold heavy cream to soft peaks and store in the fridge.
5. In the bowl of a stand mixer fitted with a paddle attachment beat the cream cheese with the vanilla seeds on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the lukewarm almond milk and beat on medium speed until obtain a fluid and smooth cream. Make sure there are no lumps of cream cheese.
6. Add slowly and to wire the melted and lukewarm white chocolate and beat on medium speed until smooth and combined.
7. Using a rubber spatula, fold in three times the semi-whipped cream into the lukewarm batter (35-40°C). Combine slowly as you don’t want to deflate all the air in the whipped cream.
8. Transfer the cheesecake into a disposable piping bag and cut a small tip off the end. Pipe the cheesecake into 8 half-sphere silicone mould (6 cm diameter) half-way.  Insert the frozen peach confit and press it down slightly so it is almost submerged in the cheesecake. Pipe another small layer of cheesecake to reach the top of the mould. Remove any excess cheesecake with a small palette knife and freeze for at least 2h.
9. When the cheesecake half-spheres are completely frozen, demould them and place over the financier. Put in the fridge to defrost.

Assembly and decoration 

1. Transfer the peach confit into a disposable piping bag and cut a small tip off the end. Pipe the confit between the sablée and the financier, until reaching the top of the tartlet.
2. Cut the peaches into fine slices, without reach the stone.
3. Place the peach slices over the tartlet, crossing themselves to form a "mikado" and to cover the cheesecake half-sphere.
4. Garnish with edible flowers.