There is a part of me that always dreams of creating those beautiful and perfect modern tarts and cakes that we see everyday on Instagram or in sophisticated cookbooks. When I was in Italy recently purchased cookbooks by Italian and European pastry chefs, books that I couldn’t get here. Silvia Brunzin, Valerio Barralis, Maurizio Santin, Maja Vase, and Iginio Massari were the authors of my new collection. I had to exert some restraint because if it hadn’t been for the airline luggage weight limit, I would have bought many more!
I also bought some silicon molds and a tall perforated ring for my tarts, which I love because I can blind bake without worrying about my crust shrinking in the pan. And for this recipe, I did use both. One can easily use a 9 inch tart pan and blind bake the crust with weights, and instead of the silicone mold for the peach mousse, an 8 inch springform would still do the trick.
This recipe is and adaptation of Valeriane Greban‘s post for Apricot and Thyme Tarts. Given that I couldn’t find any apricots at the store, but there were plenty of peaches, I decided to use them instead. In addition, I have always like pairing rosemary with sweets, so I switched the two herbs. Valerie uses almond cream to fill her tarts, but I used pistachio cream. I am still learning how to line the tart ring to perfection, so my plan to create a golden crust with a brush of cream and egg yolk went out of the window when the bottom of my tart started to come away from the sides… I was able to fix it with some leftover scraps before pouring the pistachio cream inside the tart. The imperfections in the crust were hidden behind a nice red ribbon.
This tart requires two days because the mousse, the glaze, and the ganache need to rest for at least 6 hours. As always I recommend using a scale for accuracy. And for this recipe you will also need a candy thermometer. I used to utilize pectin instead of NH pectin. NH pectin a thickener primarily used for making glazes for fruits and pastries; it is thermally reversible, meaning it can be set, melted, and set again. Now that I purchased NH pectin, I don’t look back. If I may, I would recommend you buy NH pectin for your pantry, and Modernist Pantry is my favored brand.