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Image of Chef Jessica Ellington's Peach Bellini Tart

Peach Bellini Tarts

Image of Chef Jessica Ellington's Peach Bellini Tart

This Italian cocktail turned tart is a refreshing summer dessert that will tantalize taste buds! Perfectly buttery and crisp tart shells are filled with a luscious peach compote and mousseline, then topped with irresistibly bubbly prosecco mousse. Saluti!

Recipe by: Jessica Ellington

Level of Difficulty: Intermediate

Yield: (24) 4" Tarts



Prosecco Mousse 

464g                             Neutral Mousse Mix

1808g                           Heavy cream

320g                             Prosecco Flavor Paste


Peach Compote

1200g.                          Sliced peaches, fresh or frozen and thawed

80g                               Granulated sugar (Step 1)

100g                             Granulated sugar (Step 2) 

24g                               Pectin NH

12g                               Fruit acid

12g                               Peach Flavor Paste


Peach Mousseline

174g                         Instant Custard Cream Mix

412g                          Water

733g                          Unsalted butter, room temperature

155g                          Peach Flavor Paste 


Mirror Glaze

2000g                         Mirror Freeze Glaze

60g                             Peach Flavor Paste


Equipment for Assembly

(24) 4"/ 5oz. (140g) Capacity silicone donut molds

(24) 4" Sweet Tart Shells




Prosecco Mousse

1.) Combine ingredients in a stand mixer fitted with a whip attachment. Whisk on low speed until mix is dissolved. Increase to medium speed until a very soft peak is formed.

2.) Transfer the mousse to the molds, level to make flat and freeze.


Peach Compote

1.) Process peaches until the largest pieces are about ½” in size. Combine the 80g of granulated sugar and Pectin NH in a small bowl.

2.) In a medium pot, bring the peaches and 100g of granulated sugar to 40°C (104°F). Gradually add in the pectin mixture while stirring constantly.

3.) Bring the mixture to a boil, remove from heat, stir in the fruit acid and then the Peach Flavor Paste.

4.) Spread mixture onto a sheet tray, cover with plastic wrap touching the surface of the compote and allow to cool to room temperature before using or chill is using at a later time.


Peach Mousseline

1.) In a stand mixer fitted with a paddle attachment, mix Custard Cream Mix, water, and Peach Flavor Paste on low speed until fully incorporated. Increase the speed to medium for 10 minutes to get a smooth, light and shiny textured cream.

2.) Switch to a whip attachment and on medium speed, slowly add in pieces of butter, allowing each one to fully incorporate before adding in the next. Once all of the butter has been added, increase speed to high and whip for several minutes until the mixture is smooth and fluffy.

Assembling the Tart Shells

1.) Place 40g of Peach Compote in the bottom of each tart shell. Fill each shell with Peach Mousseline, level to make flat and freeze.


Finishing the Dessert:

1.) Set up a glazing station by lining a sheet tray with plastic wrap and topping it with a cooling rack.

2.) Warm Mirror Glaze to 28-40°C (82.4°-104°F).

3.) Unmold Prosecco Donuts onto cooling rack and slowly pour mirror glaze over each donut to cover. Let excess glaze to drip off and allow glaze to set slightly before transferring donuts to the tops of the filled tart shells.

4.) Fill the center of each donut with Peach Compote. Sprinkle on some White Chocolate Crispearls, or decorate as desired.


Image of Chef Jessica Ellington's Peach Bellini Tarts: an Italian cocktail turned dessert

Pictured above: A delightful blend of Italian cocktail and dessert, buttery sweet tart shells are filled with a luscious peach compote and mousseline, and crowned with a bubbly prosecco flavored mousse. Chef Jessica garnished her tarts with our Crispearls in White Chocolate.

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