Peach tart entremet: sablé crust, almond cream, soft peach jelly and mint-infused chantilly

In a food processor, add in order butter, salt, sugar, almond meal, flour with a dash of baking powder, then the egg and vanilla; process until it comes together, scraping down the bowl halfway through.

Roll two thirds of the dough into a 3 mm thick pastry sheet and freeze it (or refrigerate the dough and roll it later).

Almond cream: in the unwashed processor, cream room-temperature butter with powdered sugar, almond meal and a dash of flour; add the egg and flavour with peach liqueur.

Cut a disc from the frozen pastry sheet a couple of inches larger than the tart ring and even out its thickness, returning the pastry to the freezer as needed.

Drop the pastry into the tart ring and coax it into the corners with the fingers; do not pull or stretch it, or it shrinks back as it bakes.

Roll the rolling pin across the top to cut off the excess, lift the pastry all around to make an even border, freeze, and shave off the excess.

Mint chantilly: bring half the heavy cream to a boil with the mint and infuse a few minutes; strain over the white chocolate and mix; add the gelatin and the remaining chilled heavy cream; refrigerate overnight to set (ganache montée).

Score a light one-inch X on the bottom of each peach; blanch 30 seconds or until the skin peels away at the score, transfer to ice water and peel.

Puree half the peaches with a drizzle of lime juice; cut the other half into cubes.

Bring the puree to a boil with vanilla and sugar; off the heat add the gelatine, peach liqueur and peach cubes.

Fill a tart ring with the peach jelly and freeze; mix the remaining jelly and refrigerate.

Blind bake the frozen tart shell for 20 minutes.

Add the almond cream and some peach cubes and bake again for 30 to 35 minutes; cool and refrigerate. Smooth the crust edge with sandpaper or a microplane.

Cut straight, thin peach slices with the whole blade of a sharp knife for decoration.

Cover the tart with the mixed jelly, top with the frozen peach jelly disc, arrange peach slices on top and decorate with the chantilly.