Peach Bellini Tarts
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
464g Neutral Mousse Mix
1808g Heavy cream
1200g. Sliced peaches, fresh or frozen and thawed
80g Granulated sugar (Step 1)
100g Granulated sugar (Step 2)
24g Pectin NH
12g Fruit acid
733g Unsalted butter, room temperature
155g Peach Flavor Paste
2000g Mirror Freeze Glaze
Equipment for Assembly
(24) 4"/ 5oz. (140g) Capacity silicone donut molds
(24) 4" Sweet Tart Shells
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.
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.
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.
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.
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.