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1
For the Chocolate Tart
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2
Place the flour, sugar, salt, and cocoa powder in a food processor and pulse it a few times to blend the dry ingredients well.
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3
Cut the butter into 1-inch cubes and scatter it over the blended dry ingredients.
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4
Work the butter into the dry ingredients by pulsing the food processor very carefully.
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5
Pulse the butter so that each piece becomes a size of a pea. Do not overwork it.
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6
Stir the egg yolk, just to break it up and pulse it into the dough mixture a few times.
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7
Add the orange zest and pulse it a few times
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8
Try to form a dough
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9
If it is too dry (which will depend on the environment in your kitchen, you may need to add 1-2 tablespoons of very cold water to create the dough.
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10
Wrap it in double foil paper and let it rest in the refrigerator for 30 minutes.
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11
Prepare the Peaches
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12
Wash them well; do not peel them.
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13
Cut the peaches into thin slices and marinate them in a bowl where you placed 2 ounces of peach liqueur mixed with 2 ounces of water.
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14
Prepare the Mascarpone Mousse
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15
Place the mascarpone cheese, the honey, and the lemon juice into a bowl and mix it well
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16
Whip the heavy cream to firm peaks, then add the liqueur by folding it into the heavy cream
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17
Fold the whipped cream into the mascarpone cheese preparation very carefully, not to break the whipped cream.
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18
Finally puree one or two fresh peaches in the food processor (depending on the size) and weigh out two ounces and fold it into the mascarpone mousse.
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19
Refrigerate until use.
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20
Take the chocolate dough out of the refrigerator and place it on a counter that is lightly dusted with flour.
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21
Butter an 8-inch tart pan with a removable bottom.
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22
Place the rack in the oven in the middle and preheat it to 375F
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23
Roll out the dough to about 2 inches larger than the tart pan, (1/8 inch thick) than roll it around the rolling pin and unroll it into the buttered tart pan.
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24
Carefully press the dough in the bottom of the pan and at the sides. Prick the bottom of the dough with a fork, cover the entire dough with foil paper and pace pie weights on it.
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25
Bake the tart for 20 minutes
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26
Remove the weights and the foil paper and bake it for another 10 minutes. Cool completely
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27
When cool enough, pour the mascarpone mousse into the tart and make sure it is distributed evenly.
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28
Drain the peach pieces from the liqueur (you can also dry them with a paper towel and place them on the mascarpone mousse decoratively.
