Prepare your tart shell, including the egg wash. Melt the white chocolate and brush a thin layer on the bottom of the tart. This will patch up any holes the tart shell may have as well as make the tart sturdier for when we pour in the jelly liquid.

Prepare the peaches to put on top of the peach tart. Peel 4 peaches and cut in half to remove the pit. Cut each peach into six slices, giving you 24 slices in total. Cut off the ends of each slice so that it looks more like a flat rectangle. Cut the rectangle into 2cm segments. These will be used to fit into each other like bricks in a circle for the top of the tart. If needed you may need to cut the pieces into trapezoids or triangles to fit seamlessly together. Place the pieces into an airtight container and refrigerate for now1.

Prepare the peach syrup. Cut one peach in half and remove the pit. Place both halves into a sauce pan. Pour in the water, sake2, sugar, and lemon juice. Optional, but you can peel the 4 peaches that will be used to decorate and add the peels into the syrup mix as well for a stronger peach pink color.

Heat the mixture over medium heat and let simmer for 5 minutes. Remove the peach halves and transfer to a container. Strain the syrup into the container and let cool completely.

Measure out 50g of peach syrup and sprinkle the unflavored gelatin over it. Mix together then melt in the microwave (about 15 seconds).

Measure out another 100g of peach syrup and add the completely melted gelatin to it. Stir to mix evenly. At this point, add a little red food coloring to make the jelly pink.

Pour the peach jelly mixture into the tart shell into a layer about 3mm thin. Refrigerate to solidify for about 15 minutes.

While the jelly sets, prepare the peach rare cheesecake. In a mixing bowl, loosen the softened cream cheese by folding and spreading it a few times with a silicone spatula. Add the 20g of sugar and mix using the same motion.

In a separate bowl, mix the peach syrup and gelatin and microwave to melt, about 10 seconds. Add the melted gelatin to the cream cheese and mix until evenly combined. Set aside for now.

In a separate bowl, combine the heavy cream and 5g of sugar and whip with a hand mixer until it has soft peaks, or about 70% whipped. Add the whipped cream to the cream cheese and mix to combine.

Take one half of the peach that was boiled for the syrup and cut it in half again. Chop one quarter into small cubes, about half a centimeter in size, and set aside. Put the other quarter into a food processor along with 40g peach syrup. Process until it becomes a puree.

Pour the peach puree and peach chunks into the cheesecake mixture and fold to combine.

Pour the peach cheesecake mixture into the tart over the layer of jelly. Use an offset spatula or acetate to smooth the top over. Before the cheesecake has set, place the peach pieces on top of the tart. You should be able to create a circle of peaches in the center of the tart with a 2cm or 1in gap from the edge of the tart shell. Refrigerate for 30 minutes to set.

About 5 minutes before the peach tart has set, whip the cream, sugar, and vanilla until stiff peaks. Fill the whipped cream into a piping bag fitted with a large round tip (2A).

Remove the peach tart from the refrigerator. Pipe the whipped cream in small segments as long as each peach piece on top to fill the gap between the peaches and tart crust. Carefully pipe the last segment so that it fits seamlessly with the first one, and the peach tart is done! 完成です！