Plum & Peach Tartelette

with vanilla diplomat cream, tea sponge, plum & peach compote, and lemon chantilly

A crisp lemon almond tart shell, filled with layers of vanilla diplomat cream, soft sponge, and two kinds of fruit compote- one gently sweet with peach, the other brighter and more vivid from ripe plums. It’s finished with fresh plum slices and a soft swirl of lemon-scented chantilly.

I had a bit of leftover Earl Grey sponge from my last blackberry cake and wanted to turn it into something fresh and summery- this felt like the perfect fit. The tartness of the plum, the floral sweetness of the peach, and the gentle richness of vanilla cream all come together in one bite.

The glazed plum dome adds a burst of juicy flavor, like a little explosion of summer fruit. I used a 3cm half-sphere silicone mold for the plum compote, and a small tapered mold (5cm top, 4.4cm base, 1.5cm high) for the tart shells, but any round mold with a similar base will work.

Hope you enjoy!

This recipe makes about 10 tartlets.