Caramel Ocoa™ ganache & peach chocolate tart

Cream the butter and icing sugar.
Add the eggs.
Sift dry ingredients and add till just combined and let the dough rest in the fridge.
Roll out and shape into tart moulds, rest again and bake at 350°F.

Melt the praliné and milk couverture together.
Mix in the pailleté feuilletine.

Mix the sugar and water in a pot and boil to a dark caramel stage.
Warm cream in another pot and add to caramel when caramel stage is reached.
Pour over dark couverture, mix until smooth, cool down.

Place all ingredients into a pot and bring to a boil, then turn down heat and simmer for 10 minutes.
Shut off heat and cover pot and cool down.

Place poaching liquid into a pot and reduce to a thick syrup, cool down.
Whisk whipping cream to firm peaks and fold in icing sugar and cool Labrador tea syrup.