Buttermilk peach tart with almonds

Name: Buttermilk peach tart with almonds
Cook time: 50 min
Total time: 7 h 20 min
Yield: 16
Ingredients: 100 g Almond kernels (without skin); 1 TABLESPOON Sugar; 125 g Sugar; 100 g Butter; 150 g Ladyfingers; 11 sheets Gelatine; 500 g Buttermilk; 1 Organic Lemon; 400 g Whipped cream; 200 g Whipped cream; 3 ripe peaches (about 125 g each); baking paper; 1 large freezer bag; 7-10 Tbsp Disposable syringe bag

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

When fruity lemon buttermilk cream with sweet peach puree strudels meets sponge fingers and almond base, no piece is guaranteed to be left

COOK TIME
50 mins

TOTAL TIME
440 mins

Ingredients

Servings: 16

100 g Almond kernels (without skin)
1 TABLESPOON Sugar
125 g Sugar
100 g Butter
150 g Ladyfingers
11 sheets Gelatine
500 g Buttermilk
1 Organic Lemon
400 g Whipped cream
200 g Whipped cream
3 ripe peaches (about 125 g each)
baking paper
1 large freezer bag
7-10 Tbsp Disposable syringe bag

Directions

1
For the base chop the almonds coarsely and roast them without fat. Sprinkle with 1 tbsp. sugar and caramelise. Spread on baking paper and allow to cool. Melt butter. Put the biscuits in the freezer bag, close the bag, crumble the biscuits finely with the dough roll. Mix with butter and almonds, up to 2 tablespoons. Line a springform pan (approx. 26 cm Ø) at the bottom with baking paper. Press the crumb mixture in the tin to a flat base. Chill for about 30 minutes.
2
For the cream, soak 8 sheets of gelatine in cold water. Mix buttermilk with 125 g sugar, lemon peel and lemon juice. Squeeze the gelatine, dissolve. First stir in approx. 5 tbsp. buttermilk, then stir into the remaining buttermilk. Cool until the cream begins to gel.
3
Carefully remove the base from the pan and baking paper and place on a cake plate. Place the rim of the cake tin on top. Whip 400 g cream until stiff and fold into the cream. Pour onto the cake base.
4
For the puree, soak 3 sheets of gelatine. Carve peaches crosswise, blanch with boiling water, quench and skin. Cut the flesh from the stone and puree finely except for 2 slices. Squeeze the gelatine, dissolve. Gradually stir the puree into the gelatine until it is about 3 tbsp. Spread the puree in patches on the buttermilk cream, pull through spirally with a fork. Chill for at least 6 hours.
5
Remove the cake from the mould. Dice the rest of the peach. Whip 200 g cream until stiff and fill into a piping bag with a large star-shaped spout. Spray cream tuffs onto the cake and decorate with the rest of the purée, peach and almonds.