Peach and cream tartlets

Ingredients

Directions

1. 1

   Wash 500 g peaches and peel them with a peeler. Halve the peaches and remove stones. Puree the pulp, 75 g sugar and lemon juice. Measure out 300 ml. Chill the rest of the puree. Soak gelatine in cold water.

2. 2

   Mix mascarpone, 75 g sugar, vanillin sugar and 300 ml peach puree. Squeeze the gelatine and melt in a small pot. Stir in 3 tablespoons of the mascarpone mass drop by drop, then run into the remaining mascarpone mass and stir in. Chill until the mass begins to gel. Whip cream until stiff and fold in portions. Pour into a muffin silicone baking tin (6 wells, each containing 125 ml), smooth down and refrigerate for approx. 2 1/2 hours. In the meantime, place the puff pastry slices next to each other and let them thaw for about 10 minutes. Whisk egg yolk and milk. Then cut out a circle (approx. 12 cm Ø) from each plate. Place on a baking tray lined with baking paper, brush with whisked egg yolk and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Remove from the oven and allow to cool on a cake rack. Wash 1 peach, cut off the stone.

3. 3

   Whisk egg yolk and milk. Then cut out a circle (approx. 12 cm Ø) from each plate. Place on a baking tray lined with baking paper, brush with whisked egg yolk and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Remove from the oven and allow to cool on a cake rack. Wash 1 peach, cut off the stone. Use a knife to remove the cream from the edge of the cake mould and turn out of the cake mould. Place one tartlet on each puff pastry circle. Cover with peach slices and decorate with the rest of the puree

4. 4

   2 1/4 hours waiting time