Crown tart base: Pre-bake the tart base for 15 to 20 minutes at 150°C.

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Hazelnut cream: In a mixer, combine the tempered butter, sugar and hazelnut powder. Blanch for 3 minutes at medium speed. Mix in the eggs in three stages.

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Raspberry jelly: Mix the sugar and pectin until dry. In a saucepan, pour the raspberry puree, raise to 60°C, add the sugar and pectin mixture in a fine rain. When it boils, turn off the heat and set aside in a container with a film on it at 4°C for at least 4 hours.

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Vine peach-basil jelly: Beforehand, mix the sugar and the pectin in a dry way, pour the vine peach puree and the finely chopped basil leaves into a saucepan, raise the temperature to 60°C, add the sugar + pectin mixture in a fine rain. When it boils, turn off the heat and set aside in a container with a film on it at 4°C for at least 4 hours.

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ASSEMBLY

1: Trim the crown tart base to obtain a smooth, clean appearance.

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2: Pipe the hazelnut cream into the crown tart base using a piping bag.

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3: Bake the whole thing again at 180°C for 25-30 minutes. Leave to cool and then place in the fridge for 2 hours.

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4: Spread the raspberry jelly evenly to create a mirror finish.

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5: Cut 2 mm thick strips of peach and cut the raspberries in half.

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6: Arrange the peach slices and raspberry halves at regular intervals.

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7: Using a piping bag, place the vine peach-basil jelly in each raspberry half.

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8: Decorate with small basil shoots.