Peach Cream Tartlet

For peach cream tart, beat eggs with sugar until foamy, stir in sour cream, oil, grated almonds and cocoa. Fold in the flour mixed with baking powder.

Preheat the oven to 160 degrees Celsius. Spread the dough on a baking tray lined with baking paper and bake for approx. 25 minutes. Let cool slightly, remove baking paper and cover with a cloth to cool.

For the peach cream, soak gelatin in cold water. Whip the cream until stiff. Finely puree peach, sugar, lemon juice and sparkling wine in a smoothie (or with a hand blender).

Squeeze gelatin well, dissolve in some warm peach juice and stir into pureed peach cream. Fold in whipped cream and chill for approx. 1 hour.

In the meantime, cut out circles from the cake base to the size that they fit into the confectioner’s baking cups and place them in the cups as a base. Spread the peach cream on the cake base and chill again for about 1/2 hr.

For the peach puree, soak gelatin in cold water. Heat some peach juice and dissolve the gelatin in it. Puree peach with peach juice in a smoothie (or with hand blender), stir in dissolved gelatin and chill for about 1/2 hr.

Spread peach puree over peach cream with a spoon. Refrigerate the tartlets preferably overnight. Whip the cream with cream stiffener and a little sugar until stiff, decorate the tartlets with it and decorate with chocolate decorations.

Related Recipes:

Long Grain Rice Peach Casserole with Chocolate SauceBoil the long grain rice in a saucepan with plenty of water. Make 3 minutes, then drain and rinse cooled. Make... 4 Seasons CakeFor the 1st cake layer, beat eggs and powdered sugar until fluffy and carefully fold in flour. Bake at 180 °C... Nut Yogurt Mousse in Chocolate Sponge Cake CoatingPreheat oven to 180 °C top/bottom heat. Line a baking tray with baking paper. For the sponge coat, beat egg... Raspberry Panna CottaRinse the ramekins with cold water and chill. For the puree, sort and clean the raspberries. Soak gelatin in... Champagne Mousse Tartlet with Cassis Sorbet on Praline SauceFor the tartlets, crumble the chocolate. Allow to melt in a water bath. Whip the cream until stiff, add the... Orange Cream with Marinated Orange FilletFor the orange cream with marinated orange fillet, wash two oranges hot and thinly grate the rim. Chop half... Elder CakeFor the Holundertörtchen, line half of a household baking tray (30 x 40 cm base) with baking paper. Preheat... Cappuccino Ice Cream SoufflePlace cuffs of double-layered parchment paper around small glass soufflé molds (or glass dishes, capacity... Apricot Mascarpone Terrine with Raspberries(*) For a terrine mold of 3/4Liter capacity, enough for 6 people. Cut the apricots in half and remove the... Strawberry Sour Cream TerrineLine a pie dish (quiche dish) with plastic wrap, the best way to do this is to moisten the wrap with water on...