Tart with caramelized peaches and cream pudding with Pistachio

PROCEEDINGS

Prepare the pastry for the tart with pistachio panna cotta and peaches according to the recipe that you find here. Once ready, keep it in the fridge for at least an hour. Grease and flour your cake pan and cover it with the pastry, spreading it with a rolling pin to a thickness of about half a centimeter. Cover the pastry with a sheet of parchment paper and place inside a handful of beans to avoid lift in baking. Place the pastry in the fridge again for 15-30 minutes. Preheat the oven to 180 degrees and, Once it's at room temperature, Bake the pastry in white for 20-30 minutes, until is golden. I suggest you remove the beans and the parchment paper in the last minutes of cooking, so that the bottom bake perfectly. Remove from oven and allow to cool completely.

Caramelized peaches: Peel the peaches, delete the crux, cut them into small pieces and FRY in a pan with the sugar and lemon juice, until slightly caramelized. Allow to cool the peaches in a colander, so they lose excess water. Once cold, arrange them on the pastry base so that it is evenly covered. I suggest crush the peaches with the back of a spoon, to create a compact surface.

For the panna cotta with pistachio: put the gelatine in cold water for 15 minutes. Meanwhile, put in a casserole, pistachio and neutral caster sugar dough, mix well, then add the warm milk little by little, in order to obtain a homogeneous mixture. Pour the remaining milk and cream, then lemon zest finely grated and chopped pistachios. Cook, over low heat, the mixture of cream and pistachio, stirring constantly. When it is almost to a boil, Add the isinglass well squeezed. Stir for a few seconds until complete dissolution of gelatin. Pour the mixture into a bowl. Allow to cool until the temperature. Once the panna cotta is at room temperature, pour it inside the pastry shell, above the layer of caramelized peaches. Put the tart in the refrigerator over night, so it has time to harden.

Decoration: decorate the surface of cake with chopped pistachios or the way you like. Keep the tart with pistachio panna cotta and peaches in the refrigerator. I recommend keeping the cake for 15 minutes at room temperature before tasting. Bon appétit!

THE PAIRING: What's better than a Sicilian wine for this sweet well balanced, among the fat component and the sour. Let's look at the Aeolian Islands, in the cellars Cham (Isola di Salina), that produce this extraordinary Malvasia delle Lipari Dop, produced with grapes malvasia and black currants. The wine is called Nurah: Apricot, honey and eucalyptus are the scents that gives this passito from volcanic soils. The palate is hot, harmonious and structured. Best served at around 16-18° c.