Peach Tartlets with Cream
Category: Desserts
Servings: 1
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 150g |
| All-purpose flour | 125g |
| Icing sugar | 50g |
| Egg yolk | 1 |
| Vanilla bean | ½ |
| Fine salt | A pinch |
| Whole milk | 500ml |
| Heavy cream | 125ml |
| Sugar | 125g |
| Egg yolks | 3 |
| All-purpose flour (for cream) | 25g |
| Cornstarch (corn flour) | 25g |
| Lemon zest | 1 |
| Vanilla bean (for cream) | ½ |
| Donut peaches (or peaches) | 200g |
Instructions:
-
Prepare the Shortcrust Pastry:
Start by making the shortcrust pastry. In a food processor, combine the all-purpose flour, cold butter cut into small pieces, and icing sugar. Pulse until the mixture resembles breadcrumbs.
Transfer this mixture to a cold surface and create a well in the center. Add one egg yolk and the seeds from half of the vanilla bean, extracted using the tip of a knife. Mix the ingredients until a smooth, homogenous dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up. -
Prepare the Pastry Cream:
In a saucepan, heat the whole milk and heavy cream together over a low flame. As the mixture begins to warm, add the sugar and stir until it dissolves completely.
In a separate bowl, whisk together the remaining egg yolks, all-purpose flour, and cornstarch. Slowly incorporate this mixture into the warm milk and cream mixture, whisking continuously to avoid lumps.
Next, scrape the seeds from the remaining half of the vanilla bean and add them to the saucepan, along with the vanilla pod itself. Grate the zest of one lemon directly into the pan.
Continue cooking the mixture over very low heat, stirring constantly with a whisk, until the cream thickens and reaches a custard-like consistency, about 15 minutes.
Remove the pan from heat and let the cream cool slightly before transferring it to a piping bag. -
Prepare the Tart Shells:
Once the dough has chilled, lightly flour your work surface and roll it out to about a ½ cm thickness. Use a round cutter to cut circles large enough to fit into tartlet pans with an 8 cm diameter.
Carefully press the dough into the pans, ensuring it lines the bottom and sides completely. Use a fork to lightly prick the base to prevent air bubbles from forming during baking.
Bake the tart shells in a preheated oven at 180°C (350°F) for about 15-20 minutes or until golden brown. Let them cool completely before filling. -
Assemble the Tartlets:
Once the pastry shells have cooled, pipe a generous amount of the prepared pastry cream into each tart shell, filling them almost to the top.
Slice the peaches into thin wedges, carefully arranging them on top of the cream. Start from the wider base of the tart and arrange the peach slices in overlapping patterns.
To achieve the signature V-shape design on the peaches, use a small sharp knife to make slight diagonal incisions into each slice, creating a cascading effect.
Gently press the peach slices into the cream to secure them in place. -
Serve and Enjoy:
Carefully remove the tartlets from the pans and place them on a serving platter. Serve your peach tartlets slightly warm, allowing the fresh and creamy flavors to meld together. These tartlets make for an elegant dessert for any occasion!
Tip:
For an extra touch of sweetness, you can lightly glaze the peach slices with a warm apricot jam or honey before serving. The soft shine will enhance the tartlets’ visual appeal and add a lovely sheen to the fresh peaches.
