Peaches - I've made this peach custard tart with fresh, ripe peaches but you can also cook the peaches for a softer and juicier fruit.Add in ground cinnamon and ground ginger or even some chopped basil or mint for a fresher taste. Custard - I've made a simple vanilla custard here but you could also add the same spices from the tart shell here for extra flavour.Crush up graham crackers, gingersnaps, or digestive biscuits and use the tart shell recipe from my s'mores tart for an easier tart shell alternative. Tart shell - I've made a shortcrust tart shell here but you could also make this peach tart with a biscuit crust if you wanted to make it completely no-bake.Substitutions and alternatives for making a peach tart Let the tart chill in the fridge for at least 1-2 hours for the custard to firm up for best results when cutting into the tart. In a small bowl, stir together jam and water and use a pastry brush to gently brush over the peaches for a glossy finish. Arrange peach slices on top of the custard. Slice peaches into thin wedges or slices. Chill the tart in the fridge while you prepare the peaches or overnight. Pour the custard into the baked tart shell and smooth the top with an offset spatula or spoon. Stir in one cube of butter at a time until all melted and combined. Stir constantly until it thickens into a creamy custard consistency, about 8-10 minutes. Pour this entire mixture back into the pot and return to the stovetop on medium heat. Slowly pour the hot milk into the egg mixture while whisking continuously and vigorously to temper the eggs. Meanwhile, in a large mixing bowl, whisk together the eggs, granulated sugar, and cornstarch until creamy. In a small pot, bring the milk and vanilla extract to a simmer. Let tart shell cool before removing from tart pan. Remove the foil and pie weights and bake for an additional 15-20 minutes or until the edges are golden brown. Gently press a sheet of aluminum foil on top of the tart dough and fill with pie weights or uncooked rice.īake tart shell for 15 minutes. Use a fork to prick holes into the bottom of the tart dough. Roll the rolling pin over the top edges of the tart to cut the excess overhanging dough off. Press small pieces of dough into any cracks or bald spots if needed. Don't worry if the dough breaks - it's very soft and forgiving. On a floured surface, roll out the dough into a sheet about ⅛" thick.Ĭarefully lay the dough into a fluted 9" tart pan and press into the bottom and sides of the pan. Wrap the disc in plastic wrap and chill in the fridge for at least 1 hour until firm or overnight.Īfter chilling, let the dough sit at room temperature for 10 minutes before rolling out. Turn the dough out onto a piece of plastic wrap and press together with your hands to form a flattened disc shape. Beat in the egg and vanilla extract until combined.Īdd in the flour, cinnamon, and ground ginger and mix on low speed until it forms a soft dough. In a mixing bowl, use an electric mixer to cream together softened butter and powdered sugar until creamy. How to make a peach custard tart Make the shortcrust tart shell The fresh peaches are the highlight of this tart and they do all the work here. This peach tart is light, creamy, and not too sweet. It's the perfect flavour combination for the end of Summer and the beginning of Fall peach season. The warming spices in the buttery tart shell work so well with these yellow peaches. The filling is a creamy and light custard pastry cream that is topped with fresh yellow peaches and a clear jam glaze for a glossy finish. This peach custard tart is made with a spiced shortcrust tart shell, fragrant with cinnamon and ginger.
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