Peach and pecan frangipani tart








Peach and pecan frangipani tart, basil sauce, chardonnay white choc blanc, caramelized white chocolate ice-cream.

Tart recipe:
3 Poached peaches, skinned, halved trimmed and sliced
125 g butter
125 g sugar
2 large eggs
125 g pecan meal
20g bourbon
Pinch of salt
Cream butter and sugar, ad egg one at a time, then fold through remainder
Line rectangular tart case with Sweet shortcrust pastry made with salted butter.

Arrange peaches on top
Bake at 180 for 45 min



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