Peach & peach tea tartlet

Sieve corn flour and flour. Set aside.
With the flat beater, cream the butter with icing sugar and salt.
Add ground almond.
Add eggs and egg yolks, followed by both flour.
Cling wrap and place in the fridge for 6h (or overnight).
Roll at 3mm between two silpat and freeze.
Cut and apply the dough in the rings.
Let it dry in the fridge overnight.

In a jug, blend the puree with pastry with hand blender. Set aside.
Cream butter with icing sugar and add ground almond.
Add flour and eggs gradually.
Add the puree/pastry cream mixture.
Keep in pipping bag for assembly.

Beat egg yolks, sugar, and flour.
Add warm milk and pour everything in the saucepan.
Cook like a crème pâtissière.

Infuse tea with puree and sieve 200g of puree.
Combine 150g of purée with liquor and citric acid. Set aside.
Heat up 50g of purée with gelatine and sugar.
Combine both mixture and pour in flexipan 3cm diameter.

Combine 200g of purée with liquor and citric acid. Set aside.
Heat up 50g of purée with gelatine and sugar.
Combine both mixture and pour in flexipan 5cm diameter.
Place the blood peach jelly in and freeze.

Combine gellan, sugar, xanthan, citric acid and pour over both purées.
Boil and remove from the stove.
Add liquor and pour in frame.
Cool down and keep in the fridge.
Cut with 4cm cutter and keep for assembly.

Combine sugar with pectin and pour over purees.
Rehydrate for 5mn and boil.
Remove from the stove and add citric accid.
Keep in the fridge for 3h and blend with hand blender.

Infuse peach tea in cream for 24h and sieve 1200g.
Take out 100g of this infusion, add gelatine and sugar.
Warm enough to melt both gelatine and sugar.
Remove from the stove and remaining cream.
Keep in the fridge overnight before whipping up.

Heat up all ingredients at 65°C and spray.