Author: Gail Ng
Peach custard tart with a spiced shortcrust tart shell, silky smooth custard
filling, and fresh yellow peach slices on top
1 9" tart
Desserts
French
5 from 5 votes
1 hr
45 mins
1 hr 45 mins
170 g unsalted butter,
120 g powdered sugar
1 large egg,
1 teaspoon vanilla extract
350 g all-purpose flour
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon salt
585 g milk
2 teaspoons vanilla extract
4 large eggs
100 g granulated sugar
55 g cornstarch
60 g unsalted butter,
3 ripe yellow peaches,
1 tablespoon apricot jam or light coloured jam/jelly
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1 teaspoon water
In a mixing bowl, use an electric mixer to cream together softened butter and
powdered sugar
until creamy. Beat in the egg and vanilla extract until combined.
2 Add in the flour, cinnamon, and ground ginger and mix on low speed until it forms
a soft dough.
3 Turn the dough out onto a piece of plastic wrap and press together with your
hands to form a
flattened disc shape. Wrap the disc in plastic wrap and chill in the fridge for at
least 1 hour until
firm or overnight.
4 Preheat oven to 350°F.
5 After chilling, let the dough sit at room temperature for 10 minutes before
rolling out. On a
floured surface, roll out the dough into a sheet about ⅛" thick.
6 Carefully lay the dough into a fluted 9" tart pan and press into the bottom and
sides of the pan.
Don't worry if the dough breaks - it's very soft and forgiving. Press small pieces
of dough into any
cracks or bald spots if needed. Roll the rolling pin over the top edges of the tart
to cut the excess
overhanging dough off.
7 Use a fork to prick holes into the bottom of the tart dough. Gently press a sheet
of aluminum foil
on top of the tart dough and fill with pie weights or uncooked rice.
8 Bake tart shell for 15 minutes. Remove the foil and pie weights and bake for an
additional 15-20
minutes or until the edges are golden brown. Let tart shell cool before removing
from tart pan.
In a small pot, bring the milk and vanilla extract to a simmer.
0 Meanwhile, in a large mixing bowl, whisk together the eggs, granulated sugar, and
cornstarch
until creamy.
1 Slowly pour the hot milk into the egg mixture while whisking continuously and
vigorously to
temper the eggs.
2 Pour this entire mixture back into the pot and return to the stovetop on medium
heat.
3 Stir constantly until it thickens into a creamy custard consistency, about 8-10
minutes. Stir in one
cube of butter at a time until all melted and combined.
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4 Pour the custard into the baked tart shell and smooth the top with an offset
spatula or spoon.
Chill the tart in the fridge while you prepare the peaches or overnight.
5 Slice peaches into thin wedges or slices. Arrange peach slices on top of the
custard.
In a small bowl, stir together jam and water and use a pastry brush to gently brush
over the
peaches for a glossy finish.
7 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.
4950kcal |
640g |
90g |
|
62g |
296g |
26g |
8g |
232g |
1371mg |
137g |
1779mg |
14g
2523mg |
9440IU |
32mg |
1094mg |
24mg
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with
@teakandthyme!
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