Pâte Sucrée

1. In a bowl, whisk together the flour, icing sugar, almond powder, and salt.

2. Add the cold butter cubes. With your fingertips, rub the butter into the dry mix until it becomes sandy, like fine breadcrumbs. Don’t overwork — keep the butter cold. You can also use a stand mixer with a paddle attachment.

3. Add the 20 g of beaten egg, and mix with a spatula or fingertips until the dough just comes together. If it feels dry, press it rather than knead it; it will hydrate as it rests.

4. Gently press the dough into a disc. Do not knead. Wrap in cling film.

5. Refrigerate for at least 1 hour, or overnight for best structure.

6. Lightly flour your surface. Roll the dough to 2–2.5 mm thickness. Keep rotating and lifting the dough to avoid sticking.

7. Cut 7cm bases first, then 20 cm strips for the sides. Keep the cool, either in the fridge or freezer until you use them.

8. Line your 8 cm perforated tart rings, pressing gently to avoid stretching.

9. Refrigerate or freeze the lined tart shells for 30–60 minutes to prevent shrinking.

Keep in the fridge until the Macadamia Cream is done.

Macadamia Cream

1. In a small bowl, beat the soft butter with the sugar until pale and slightly fluffy. No need to over-cream — just combined and smooth.

2. Add the egg in several additions, mixing well after each to keep the mixture smooth. If it looks slightly curdled, that’s fine — it will come together when the nuts go in.

3. Fold in the ground macadamias until fully incorporated. The mixture should be soft but pipeable or spoonable.

4. If the mix feels loose, refrigerate for 10–15 minutes to firm slightly before piping.

5. Pipe or spoon the cream into your raw tart shells, filling them maximum halfway.

6. Bake at 160–170°C until the cream is set and lightly golden on top, usually 12–16 minutes depending on your oven.

Peach Crémeux

1. In a small saucepan, warm the peach purée with sugar and salt over medium heat until just simmering.

2. In a separate bowl, whisk the egg yolks lightly. Gradually add a few tablespoons of the hot purée to the yolks, whisking constantly to avoid curdling.

3.  Return the yolk-purée mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.

4. Remove from heat and let cool down to around 35°C.

5. Add the cold cubed butter and mix gently with a hand blender until smooth and glossy.

6. Pipe or spoon the peach crèmeux over the macadamia cream to fill the remaining half of each tartlet.

7. Refrigerate the tartlets until you are ready to finish them.

Peach Insert

1. Mix the sugar and pectin NH.

2. Gently heat the peach purée.

3. Add the sugar and pectin NH, stir. Boil for 1-2 minutes.

4. Let cool slightly, then gently fold in the diced peaches.

5. Spoon around 30g into an insert form smaller than your dome form.

6. Freeze until solid.

Crème Bavaroise

To make the Crème Anglaise

1. Soak the gelatine powder in the water.

2. Warm the milk with the vanilla over medium heat until hot but not boiling. Turn power/gas off. Cover with cling wrap and let infuse for 15 minutes.

3. Whisk the egg yolks with sugar until smooth.

4.. Gently reheat the milk until hot but not boiling.

5. Gradually pour in a little hot milk while whisking constantly to prevent curdling.

6. Return the mixture to the saucepan. Cook over low heat, stirring constantly until it reaches 83°C or until it coats the back of a spoon.

7. Remove from heat and stir in the bloomed gelatine until fully dissolved.

8. Allow the custard to cool to room temperature, stirring occasionally.

To make the Crème Bavaroise

1. Whip the whipping cream to soft peaks.

2. Gently fold in the softly whipped cream until smooth and homogeneous. Keep the bavaroise slightly soft so it can be piped.

3. Fill into a pastry bag and fill six domes until they are half full.

4. Place a frozen peach insert in each dome, slightly press down.

5. Fill with remaining cream until the top.

6. Smoothen the top with a palette knife and freeze for at least 6 hours.

Neutral Glaze

1. Mix gelatine powder and water.

2. In a small saucepan, combine water, sugar, and glucose syrup. Heat gently until the sugar is dissolved and the mixture reaches a light simmer.

3. Remove from heat and add the lemon juice.

4. Then, stir in the bloomed gelatine until fully dissolved.

5. Let the glaze cool to about 30–35 °C (warm, but not hot) before pouring over the frozen domes.

Glaze the domes

1. Place domes on a wire rack over a tray to catch excess glaze.

2. Pour the glaze evenly over the top, letting it drip down the sides.

The fun part!

1. Place on dome on top of each tartlet.

2. Dust with vanilla powder.

3. Add a couple of peach slices for decoration.