The weather has brightened a little, maybe that’s why I started thinking about summery flavours. It’s a good few months until peaches are in season but I do love a tinned peach, the pastry contains virtually no sugar and it’s dry biscuity texture works really well against the creamy custard and juicy soft fruit. I bought two different brand of tinned peach,
crust - click to see the previous recipe
Custard Cream ( recipe below)
1 tinned peach 415g
Ingredients for cream custard:
Whipping cream 75ml
Corn flour 7.5g
Plain flour 7.5g
Egg yolk 1.5
few drops of vanilla essence
Method: Put egg yolks and sugar in a large bowl, whisk quickly until smooth. Sift in plain flour and corn flour, whisk. Stir in vanilla essence. Gradually add in heated milk. transfer the batter into a saucepan, keep stir with a wooden spoon while heating it until thick, Chill in the fridge for about 30 mins, Take the chilled custard out, beat with electric mixing until smooth, fold whipped cream into it.
To make the tarts:
1. Fill the crust with custard cream
2. Put sliced peach on top
3. Chill in the fridge for an hour.