Peach and Custard Tart, also available in a diet version.
Imagine the perfect embrace between textures and flavors.
The base is an incredibly crumbly and buttery shortcrust pastry, baked just right to offer a crunchy support.
On it rests a thick layer of silky custard, prepared with fresh ingredients, with a vanilla and enveloping taste.
The real heart of the dessert is the topping: generous slices of ripe peaches, elegantly arranged like petals.
The peaches, sweet but with a pleasant and refreshing tangy note, contrast magnificently with the sweetness of the custard.

You will find the preparations for shortcrust pastry and custard also with the Bimby.

Thought for you:

Difficulty: Easy
Cost: Economical
Rest time: 40 Minutes
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Boiling, Oven
Cuisine: Italian

319.30 Kcal

calories per serving

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Energy 319.30 (Kcal)
Carbohydrates 43.60 (g) of which sugars 19.97 (g)
Proteins 7.78 (g)
Fat 13.26 (g) of which saturated 7.98 (g)of which unsaturated 4.95 (g)
Fibers 1.90 (g)
Sodium 61.90 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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2 cups all-purpose flour (or FiberPasta)
1/2 cup butter (or 1/3 cup sunflower oil)
1/4 cup sugar (or 1/3 cup of erythritol)
2 eggs
1 packet baking powder
1 lemon zest
1 1/2 cups custard
4 1/2 cups peaches
3/4 cup cherries (or other red fruits to taste)
3 tbsps peach jam
3 tbsps water

Peach and Custard Tart

Tools

What we need to prepare

1 Springform Pan 10 inch
1 Pot
1 Oven
1 Mixer or the Bimby
1 Knife

Steps

To prepare

The first thing to do is to take the butter out of the fridge 30 minutes before.
Prepare the base
In a bowl or your planetary mixer, knead the softened butter with the flour and sugar, or the sweetener.
When the mixture looks a little sandy, it is time to add the lemon zest, eggs, and baking powder.
Form a dough, cover it with cling film, and let it rest in the fridge for at least 30 minutes.
After the time has passed, take a rolling pin and spread the shortcrust pastry disk on a sheet of parchment paper.
With the help of another sheet, flip the disk into the previously buttered and floured pan.
Clean the edges with a knife, and if you are using a springform pan, place some dry legumes on the base to prevent it from swelling, or you can use a smart mold like this.
Preheat the static oven to 350°F, and as soon as it reaches the temperature,
Bake for 20 minutes until golden.
Meanwhile, as the tart bakes, prepare the custard, which you will find by clicking here.
(note: to make a diet custard, replace the sugar with erythritol and the starch with FiberPasta flour).
When the base and the custard have cooled, we will proceed with assembling the peach tart.
Wash the peaches and slice them thinly, leaving the skin on if using nectarines, otherwise remove it.
Fill the tart base with custard and decorate with peaches and cherries.
To prevent the fruit from browning, take 3 tablespoons of peach compote and add 3 tablespoons of water, mix and brush all the peach wedges with this mixture.
Transfer the peach tart to the fridge until serving.
Peach and Custard Tart