Caramel Ocoa™ ganache & peach chocolate tart

Caramel Ocoa™ ganache & peach chocolate tart

Spread praliné feuilletine over the bottom of the cooled chocolate tart shell. Pour in cooled Ocoa™ caramel ganache and let set. Peel skins and remove pits from peach. Slice peaches into halves, slice into sections and arrange over ganache in the tart shell. Pipe prepared Chantilly cream over the peaches to cover the entire top. Garnish with chocolate décor.

Chocolate Tart Dough

Used products: Chocolate Tart Dough

Preparation: Chocolate Tart Dough

Cream the butter and icing sugar.
Add the eggs.
Sift dry ingredients and add till just combined and let the dough rest in the fridge.
Roll out and shape into tart moulds, rest again and bake at 350°F.

Caramel Ocoa™ Ganache

Used products: Caramel Ocoa™ Ganache

Preparation: Caramel Ocoa™ Ganache

Mix the sugar and water in a pot and boil to a dark caramel stage.
Warm cream in another pot and add to caramel when caramel stage is reached.
Pour over dark couverture, mix until smooth, cool down.

Poached Peaches With Labrador Tea

Used products: Poached Peaches With Labrador Tea

  • 10.6 oz
  • 1.3 lb
  • 2 piece(s)
  • 1.8 oz
    fresh labrador tea leaves
  • 1/4 piece(s)
    grated vanilla bean

Preparation: Poached Peaches With Labrador Tea

Place all ingredients into a pot and bring to a boil, then turn down heat and simmer for 10 minutes.
Shut off heat and cover pot and cool down.

Labrador Tea chantilly cream

Used products: Labrador Tea chantilly cream

  • 7.1 oz
    Labrador tea poaching liquid
  • 14.1 oz
    whipping cream
  • 1.4 oz
    icing sugar

Preparation: Labrador Tea chantilly cream

Place poaching liquid into a pot and reduce to a thick syrup, cool down.
Whisk whipping cream to firm peaks and fold in icing sugar and cool Labrador tea syrup.