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.