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Fresh Peach Tart: French Tart Style
Celebrate peach season with this simple little peaches and cream tart all dressed up to make a big impression for any summer party.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 1 tart
Author Valerie Lugonja
Ingredients for Custard:
-
1
tablespoon
vanilla paste of 1 vanilla pod
-
500
g
milk
-
2
egg yolks or 1 egg
-
50
g
sugar
-
1
pinch salt
-
20-30
g
cornstarch
Ingredients for Tart:
-
2-3
medium ripe peaches
, pitted and thickly sliced (about 1/2-inch wide)
-
one disc Pâte Brisée
-
50
g
raspberry jelly
!Instructions for Pâte Brisée:
-
Follow instructions
Pâte Brisée
-
Fully blind bake tart shell as illustrated on Pâte Brisée recipe page (360°F for 22 to 25 minutes)
-
Cool completely
Instructions for Custard in the Thermomix TM5:
-
Scale all ingredients directly into the TM bowl; turn the Selector Dial; custard will be prepared in 8 minutes
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Pour immediately into prepared tart shell; pour remainder into a small bowl
Instructions for Custard without a Thermomix:
-
Blend all ingredients in blender; heat slowly over medium heat, stirring constantly for 8-10 minutes, until mixture thickens
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Stir constantly for 1 more minutes; remove from heat and pour into tart shell
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Pour remainder into a small bowl
Instructions for Putting it all Together:
-
Decoratively arrange the peach slices on top of the custard
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Gently heat the raspberry jelly until melted; brush over surface of tart, sparingly
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Chill for 2 hours, or until service
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Will keep for a day or two, but best eaten right away