Mascarpone Mousse in Chocolate Tart decorated with Peaches marinated in Peach Liqueur

Ingredients

Chocolate Tart dough

• 11/4
  
  cup all-purpose flour, sift after measured
  
• 1/4
  
  cup cocoa powder , preferably not dutch processed
  
• 1/4
  
  cup confectioners’ sugar
  
• 9
  
  tablespoons unsalted butter, preferably very cold, or frozen
  
• 1/4
  
  teaspoon salt
  
• zest
  
  orange zest
  
• 1
  
  piece egg yolk
  

Mascarpone Mousse

• 8
  
  ounces mascarpone cheese
  
• 4
  
  ounces honey
  
• 2
  
  ounces freshly sqeezed lemon juice
  
• 4
  
  ounces heavy cream
  
• 2
  
  teaspoons vanilla (not imitation)
  
• 1.5
  
  ounces Peach Liqueur
  
• 2
  
  ounces peach puree
  

Directions

1. For the Chocolate Tart

   Place the flour, sugar, salt, and cocoa powder in a food processor and pulse it a few times to blend the dry ingredients well.

   Cut the butter into 1-inch cubes and scatter it over the blended dry ingredients.

   Work the butter into the dry ingredients by pulsing the food processor very carefully.

   Pulse the butter so that each piece becomes a size of a pea. Do not overwork it.

   Stir the egg yolk, just to break it up and pulse it into the dough mixture a few times.

   Add the orange zest and pulse it a few times

   Try to form a dough

   If it is too dry (which will depend on the environment in your kitchen, you may need to add 1-2 tablespoons of very cold water to create the dough.

   Wrap it in double foil paper and let it rest in the refrigerator for 30 minutes.

   Prepare the Peaches

   Wash them well; do not peel them.

   Cut the peaches into thin slices and marinate them in a bowl where you placed 2 ounces of peach liqueur mixed with 2 ounces of water.

   Prepare the Mascarpone Mousse

   Place the mascarpone cheese, the honey, and the lemon juice into a bowl and mix it well

   Whip the heavy cream to firm peaks, then add the liqueur by folding it into the heavy cream

   Fold the whipped cream into the mascarpone cheese preparation very carefully, not to break the whipped cream.

   Finally puree one or two fresh peaches in the food processor (depending on the size) and weigh out two ounces and fold it into the mascarpone mousse.

   Refrigerate until use.

   Take the chocolate dough out of the refrigerator and place it on a counter that is lightly dusted with flour.

   Butter an 8-inch tart pan with a removable bottom.

   Place the rack in the oven in the middle and preheat it to 375F

   Roll out the dough to about 2 inches larger than the tart pan, (1/8 inch thick) than roll it around the rolling pin and unroll it into the buttered tart pan.

   Carefully press the dough in the bottom of the pan and at the sides. Prick the bottom of the dough with a fork, cover the entire dough with foil paper and pace pie weights on it.

   Bake the tart for 20 minutes

   Remove the weights and the foil paper and bake it for another 10 minutes. Cool completely

   When cool enough, pour the mascarpone mousse into the tart and make sure it is distributed evenly.

   Drain the peach pieces from the liqueur (you can also dry them with a paper towel and place them on the mascarpone mousse decoratively.