Orchard Peach Tarte w/ Ginger Ice Cream by Chef Macdonald of Hakkasan (Video)

For nearly two years, Rory Macdonald has been making Hakkasan sweet.

The Executive Pasty Chef opened the restaurant’s flagship New York City location in 2012, and has been dishing out decadent desserts within the modern Cantonese restaurant ever since.

And we’re so thankful.

But, the Michelin star restaurant wasn’t Rory’s first gig, of course. Starting out in the hotel business, he began with a degree in hotel management but wanted to be a chef from the start.

Throughout his career, Rory has been involved with several noteworthy hotel eateries and restaurants: California’s French Laundry, The United Kingdom’s The Fat Duck, NYC’s The London Hotel.

Yum, yum, yum. (All on our bucket list).

But sugar, butter, and everything dainty does not come without hard work and sacrifice! Previously, Rory was so committed to an opportunity at Madrid’s El Cenador de Salvador, that he worked voluntarily – without speaking Spanish!

Aye caramba!

Luckily, his dedication payed off (and now New York is reaping the benefits)… we’ll have siete orders of everything, porfavor.

Orchard Peach Tarte


  • 4 inch pre-cooked Puff pastry discs
  • 10 grams Melted Butter
  • 5 grams Sugar
  • 1 Fresh yellow peach


1. Using the purchased, frozen puff pastry, roll it out to make it nice and thin.

2. Prick it with a fork to allow air to escape so it doesn’t puff too tall.

3. Cover with parchment paper and another tray.

4. Bake in the oven at 400 degrees F for about 12 mins.

5. Using a bowl, plate, or actual ring mold, cut out the circles for the base of the tarte.

6. Using a mandolin, slice the peach into thin slices.

7. Layer the peach slices in a spiral (starting with the largest slices first) on top of the puff pastry circle.

8. Coat generously with melted butter.

9. Sprinkle with sugar to form a top.

10. Bake in the oven again at 400 degrees F for 8-10 mins.

11. Add the ice cream (or get fancy, here’s how to make the sugar cage he uses!) and lemon oil drizzle and serve!

Crystalized Ginger Ice Cream


  • 1500 milliliters Milk
  • 500 milliliters Cream
  • 100 grams Trimoline
  • 300 grams Fresh ginger-chopped
  • 3 tablespoons Ground ginger
  • 400 grams Egg yolks
  • 400 grams Sugar


1. Bring milk and cream and the fresh ginger to a boil, remove from heat and cover and allow to infuse for 1 hour.

2. Strain, and bring back to a boil with the ground ginger.

3. Make as normal, anglaise method.

4. Mature then churn, fold crystalized ginger into ice cream in layers as it comes out of the machine.

Lemon Verbena Oil


  • 1 pound Fresh Lemon Verbena
  • 2 liters Olive oil


1. Combine and infuse for two days.

2. Strain out verbena and discard.

As a bonus, check out how to make the “sugar cage” that goes on top of the tart!

Head to our Recipes section for more delicious recipes.

Sugar Cage

What’s your favorite tart? Peach, berries, apples? Leave us your likes (and dislikes) in the comments below! Oh and PLEASE share your photos of your attempts to make the sugar cage with on Twitter, Facebook, and Instagram (@forknplate) –it’s harder than it looks 🙂

Related Items:

Leave a Reply

Your email address will not be published. Required fields are marked *