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.
Servings: 1 tart
Ingredients
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
!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
- 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
- Stir constantly for 1 more minutes; remove from heat and pour into tart shell
- Pour remainder into a small bowl
Instructions for Putting it all Together:
- Decoratively arrange the peach slices on top of the custard
- Gently heat the raspberry jelly until melted; brush over surface of tart, sparingly
- Chill for 2 hours, or until service
- Will keep for a day or two, but best eaten right away