The CUSTARD TART WITH PEACHES is a perfect summer dessert: fresh and creamy, ideal for many occasions, from a rich vacation morning breakfast to a dessert at the end of a dinner with friends. Its delicacy and the presence of fruit make it indulgent and truly appreciated by everyone.
This tart, while relatively simple to make, presents a certain complexity on the palate that makes it particularly pleasant: there is a crispy shortcrust shell, a soft and delicate custard, and finally a rich crown of peaches, juicy and fresh-tasting. The combination of different textures and flavors creates the true magic of this cheerful cake.
I recommend, if you like, decorating it with small mint leaves which, in addition to adding an attractive green touch, will also add a fresh and aromatic note that pairs very well with peach.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 7 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 426.27 (Kcal)
- Carbohydrates 64.61 (g) of which sugars 37.07 (g)
- Proteins 7.07 (g)
- Fat 17.07 (g) of which saturated 10.37 (g)of which unsaturated 6.46 (g)
- Fibers 1.53 (g)
- Sodium 65.21 (mg)
Indicative values for a portion of 125 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
- 2 cups all-purpose flour (250 g)
- 1/2 cup butter (120 g)
- 3/4 cup powdered sugar (100 g)
- 1 pinch salt
- lemon zest
- 1 egg (medium, at room temperature)
- 1 egg yolk
- 1 cup milk (250 ml)
- 2 egg yolks (medium)
- 1/2 cup granulated sugar (100 g)
- 3 tbsp cornstarch (25 g)
- 1 tbsp lemon juice (15 g / about 1 tbsp)
- 12 oz flat peaches (donut peaches), about 3 medium peaches (350 g)
- 2 tbsp sugar (30 g)
Tools
- 1 Stampo per crostate 8 in
- 1 Bowl
- 1 Pot
- 1 Stand mixer
- 1 Skillet
- Plastic wrap
- Electric hand beaters
Steps
The preparation of the CUSTARD TART WITH PEACHES is very easy but requires a bit of time for the different preparations.
Place the flour in the bowl of a stand mixer fitted with the paddle attachment; alternatively, mix by hand. Add the powdered sugar, the cold butter cut into pieces, and the salt.
Work everything until you obtain a sandy texture. Add the lemon zest, the whole egg and the egg yolk and incorporate them quickly without warming the butter.
Shape into a disk, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Put the milk in a pot and bring it just to a simmer.
Meanwhile, in a bowl, beat the eggs with the granulated sugar until well combined, add the cornstarch and mix until you get a lump-free mixture.
As soon as the milk reaches a simmer, remove any lemon peel and pour it in a thin stream, a little at a time, into the egg mixture, whisking quickly by hand to temper the eggs.
Add the remaining milk and mix everything together.
Return the mixture to the heat over low flame and continue cooking while stirring with a whisk or wooden spoon until it thickens.
When the custard begins to simmer, add the juice of half a lemon (about 1 tbsp) and continue stirring until you reach the desired thickness. Be careful at this stage, because once cold the custard will thicken further.
Once cooked, transfer it to a bowl, cover with plastic wrap directly on the surface and let it cool completely.
Take the shortcrust pastry out of the fridge and roll it out to a thickness of 5/32 in (4 mm).
Line a 8 in (20 cm) tart pan, preferably with removable bottom, prick the base and cover it with a sheet of baking paper and dried chickpeas. With the remaining pastry you can make some cookies or wrap it in plastic and freeze it.
Bake in a preheated conventional (static) oven at 356°F (180°C) for 15 minutes. Remove from the oven, discard the chickpeas and the paper and bake again for another 10 minutes.
Once baked, remove from the oven and let it cool completely.
Wash the peaches and cut them into wedges. Put them in a skillet with the sugar and cook for 5 minutes so they soften. Then let them cool.
Beat the custard with a whisk to make it smooth and velvety again. Fill the shortcrust shell and level it.
Cover the entire surface of the tart with the peaches arranged in a spiral. Transfer the custard and peach tart to the fridge for 1 hour.
To give shine to the peaches you can glaze the surface with peach jam thinned with a splash of water or make a simple syrup with water and sugar.
The CUSTARD TART WITH PEACHES keeps in the refrigerator for 3 days.
