Peach Tart

No cutting or dicing necessary for this dessert topped with a whole peach.


  • Cocoa tart:
  • 3 1/2 tablespoon unsalted butter, room temperature
  • 3 1/4 tablespoon granulated sugar
  • 1 egg yolk
  • 3/4 cup wheat flour
  • 2 3/4 tablespoon cocoa
  • Custard cream:
  • 2 Pucchin Puddings (Japanese flan)
  • 1 tablespoon wheat flour
  • Napaju:
  • 3 1/2 tablespoon water
  • 1 1/2 tablespoon sugar
  • 1/2 tablespoon gelatin
  • To assemble:
  • 3 peaches
  • 2 sponge cakes
  • Whipped cream
  • Chervil (or parsley)
  • Pink peppercorns


  1. To prepare the cocoa tarts, mix the butter with the granulated sugar until whitish in color. Add the egg yolk and mix well, then sprinkle in the cocoa and wheat flour and use a rubber spatula to lightly mix it all together.
  2. Chill in the fridge for 3 hours, then smooth the batter into 3-inch circles and bake in the oven for 15 minutes at 350°F degrees.
  3. For the custard cream, remove the caramel from the Pucchin Puddings. Add the wheat flour and mix well, then heat in microwave at 500 watts for 30 seconds at a time until thickened. Allow to cool.
  4. For the napaju, add water to the sugar and heat in the microwave until the sugar has completely dissolved. Add the gelatin and mix well, then allow to cool.
  5. Cut into the peach pits with a knife, then use tongs to twist and remove the pits. Place the peaches on a ladle and submerge in boiling water for about 15 seconds. Immediately put the peaches in ice water and peel them.
  6. Fill the spaces where the pits used to be with custard cream.
  7. Put the sponge cakes into the cocoa tarts and squeeze fresh cream onto them. Place the custard-filled peaches on top. Drizzle napaju over as a glaze.
  8. Squeeze fresh cream on top, decorate with pink peppercorns and chervil, and enjoy!