With just two ripe peaches I made a dessert that restaurants only dream of: elegant and delicious, one slice is not enough
Forget the usual fruit tart, with one extra ingredient I transformed it into a starred restaurant dessert: scary good!
My kids were fed up with the usual desserts, so I thought I'd make a change without having to put aside those two fabulous ripe peaches I'd had in the refrigerator for a few days.
- Ingredients
- 300g of
- 00 flour
- 150g of cold butter, cut into pieces
- 100g of granulated sugar One egg One egg yolk
- 1 pinch of salt For the custard: 500ml of milk
- 4 egg yolks
- 100g of sugar
- 40g of corn starch One vanilla pod For the caramelized peaches: 4 ripe peaches, cut into slices
- 50g of sugar
- 2 tablespoons of water
Tart with caramelized peaches and custard
To make this recipe, start by making the shortcrust pastry: in a large bowl, combine the flour with the cold butter, cut into pieces, using your fingertips until the mixture resembles crumbs. Add the sugar, egg, egg yolk, and a pinch of salt, then quickly knead until smooth and homogeneous. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. While the shortcrust pastry is resting, prepare the pastry cream. Pour the milk into a small saucepan and bring to a boil with the vanilla bean. In a bowl, beat the egg yolks with the sugar and cornstarch until thick and smooth.
Remove the vanilla bean from the boiling milk, then gradually pour it into the egg yolk and flour mixture, stirring constantly. Pour everything into the saucepan and return to the heat: cook over medium heat, stirring constantly until the cream thickens. Transfer the pastry cream to a bowl, cover with plastic wrap to prevent a skin from forming, and let it cool completely in the refrigerator.
After the required time, take the pastry and roll it out thinly with a rolling pin: line the bottom and sides of a springform pan and prick the surface with a fork. Bake blind at 180°C (350°F) for 35-40 minutes until the pastry is golden brown, then remove from the oven and let it cool completely in the pan. Now prepare the caramelized peaches: in a nonstick pan, combine the peach slices, sugar, and water. Cook over medium heat, stirring gently until the sugar dissolves and the peaches are golden brown and caramelized: this will take about 5-7 minutes.
Transfer the caramelized peaches to a plate and let them cool completely. Once this step is complete, you can assemble your tart: take the shortcrust pastry shell, carefully unmold it, and then pour the custard inside. Level the surface with a spatula and arrange the caramelized peach slices on top. Then, refrigerate the tart for at least 2 hours, so that the ingredients firm up and the flavors meld perfectly. Before serving, you can garnish the surface with a few fresh mint leaves: finally, you can savor this tart in all its incredible goodness!
