Smoked Rosemary Honey &...Smoked Rosemary Honey & Peach Tart with Goat's Milk Gelato

A sophisticated interplay of temperature, texture, and aroma. Sweet, caramelized peaches kissed with rosemary smoke, nestled in a crisp pine-nut pastry shell, served alongside a tangy, velvety goat's milk gelato.

Ingredients

Cooking Instructions

1. 01

   For the gelato: Whisk egg yolks, 100g sugar, and 30ml honey in a bowl until pale and thick. In a medium saucepan, bring goat's milk and heavy cream to a gentle simmer. Slowly ladle the warm milk into the egg mixture while whisking constantly to temper the eggs.

2. 02

   Return the mixture to the saucepan over low heat. Cook, stirring constantly with a spatula, until the custard coats the back of a spoon (82°C / 180°F). Strain through a fine-mesh sieve, chill completely over an ice bath, then churn in an ice cream maker according to manufacturer instructions. Freeze until firm.

3. 03

   For the pastry: Combine the flour, ground pine nuts, powdered sugar, and a pinch of salt in a food processor. Add 100g of cold cubed butter and pulse until the mixture resembles fine breadcrumbs. Add one egg yolk and pulse until the dough just comes together. Wrap in plastic wrap and chill for 30 minutes.

4. 04

   Roll out the pastry dough to 3mm thickness. Cut and press the dough into six 8cm tart rings. Prick the bases with a fork and chill for another 20 minutes. Preheat oven to 175°C (350°F).

5. 05

   Line the tart shells with parchment paper and baking weights. Blind bake for 15 minutes, then remove the weights and bake for another 8-10 minutes until golden brown. Cool completely on a wire rack.

6. 06

   For the peaches: Melt the remaining 30g of butter with 60ml of honey in an ovenproof skillet over medium heat. Place peach halves cut-side down in the honey-butter, and roast in the oven at 200°C (400°F) for 12-15 minutes until tender and caramelized. Remove from oven.

7. 07

   To smoke the peaches: Place the roasted peaches and their pan juices into a deep, heatproof glass bowl. Ignite the rosemary sprigs with a culinary torch until they are smoking heavily. Place the smoking rosemary in a small metal dish, set it inside the bowl next to the peaches, and immediately seal the bowl tightly with plastic wrap. Let infuse for 5 minutes.

8. 08

   To assemble: Slice the smoked peaches and arrange them elegantly inside the baked tart shells, brushing them with the residual smoked honey-butter from the pan. Serve immediately topped with a perfect quenelle of goat's milk gelato, a sprinkle of flaky sea salt, and a tiny sprig of fresh rosemary.