Peach Iced Tea Tarts

Recipe by: Siddharth Mangalore

Vanilla Crème Brulee

17.63 oz (500g)Heavy Cream
4.40 oz (125g)Sugar
3.52 oz (100g)Egg Yolks
0.35 oz (10g)Vanilla Bean Paste

Peach Iced Tea Gelee

14.00 oz (400g)Peach Iced Tea
2.82 oz (80g)Sugar
1 EachFresh Lemon, Juiced and Zested
0.17 oz (5g)Agar
1.41 oz (40g)Sugar

Decoration:Caramelized Peaches

3 EachRed Haven Peaches
3.52 oz (100g)Sugar in the Raw

Vanilla Crème Brulee

  1. Use an immersion blender to mix all the ingredients, taking care not to incorporate too much air. Macerate for 2-3 hours in refrigerator.
  2. Pour into 3.25" Jean Ducourtieux Tart Shells and bake in a deck oven at 300°F for approximately 40 minutes until jiggly.
  3. Refrigerate for at least 2-3 hours until completely set.

Peach Iced Tea Gelee

  1. Prepare Peach ice tea per directions from supplier sweetening with 80 grams sugar while mixture is hot. Scale the peach ice tea after straining. Add the juice and zest of one lemon.
  2. Whisk together the agar and the sugar and add to the ice tea. Bring to a boil to dissolve stirring constantly. Cool on an ice bath and pour into a half sheet tray lined with Teflon mat.
  3. Cut using a fluted cutter slightly smaller than the tart and a plain cutter in the center.

Decoration: Caramelized peaches

  1. Use a melon baller to make small balls of the peaches. Toss the sugar and caramelize prior to serving.
  2. Garnish with Violas and chocolate petals.