Peach and green tea tart
This refined tart combines peaches with the delicate flavour of green tea. The sweetcrust pastry case is baked blind, then filled with a green-tea custard and topped with slices of poached white peaches.
63 K 4.9/5 (15 reviews)450447
Last modified on: October 2nd 2016
For 6 people, you will need:
- 1
1 teaspoon tea - 2
400 g confectioner's custard (crème pâtissière, or french pastry cream) - 3
5 drops food colouring - 4
300 g sweetcrust pastry (pâte sablée) - 5
4 peaches - 6
1 litre poaching syrup - 7
2 tablespoons apricot glaze (optional) - Total weight: 2,225 grams
Times for this recipe
Preparation
45 min.
Cooking
30 min.
All in all
1 hour 15 min.
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Step by step recipe
Stage 1 - ⌛ 30 min.
Prepare 400 g confectioner's custard (crème pâtissière, or french pastry cream), after leaving the 1 teaspoon tea to infuse in the milk for 5 minutes.
I advise you to use green tea, which goes very well with peaches, and is not at all bitter.
I advise you to use green tea, which goes very well with peaches, and is not at all bitter.
Stage 2
Apart from infusing the tea, follow the method for classic confectioner's custard (crème pâtissière, or french pastry cream). At the end, add an attractive green colour with 5 drops food colouring.
Cover and leave to cool.
Cover and leave to cool.
Stage 3 - ⌛ 25 min.
Roll out 300 g sweetcrust pastry (pâte sablée) and line your tart tin or mould, then bake the empty pastry case "blind".
Stage 4 - ⌛ 5 min.
Poach 4 peaches (preferably white) in 1 litre poaching syrup, then cut into 8 slices.
Stage 5 - ⌛ 3 min.
Assemble the tart
Spread the green-tea custard in an even layer in the pastry case.Stage 6 - ⌛ 5 min.
Arrange the well-drained peach slices on top of the custard.
Stage 7 - ⌛ 3 min.
If possible, glaze the fruit with a little apricot glaze for a glossy finish. This will also help protect the fruit from oxidation (if you are not serving the tart within a couple of hours).
Stage 8
Keep cold before serving.
Remarks
You can very the recipe by using a black tea instead of the green, but leave this to infuse for no longer than 3 minutes, or the custard flavour will be too bitter.
Keeping: A day in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 469 RDI=722 % | 4,812 RDI=1,816 % | 1,399 RDI=1,916 % | 19,689 RDI=984 % | 82,438 RDI: 984 % |
| Per 100 g | 21 RDI=32 % | 216 RDI=82 % | 62 RDI=86 % | 884 RDI=44 % | 3,705 RDI: 44 % |
| Per person | 78 RDI=120 % | 802 RDI=303 % | 233 RDI=319 % | 3,281 RDI=164 % | 13,740 RDI: 164 % |
How much will it cost?
- For 6 people : 9.65 €
- Per person : 1.65 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Poaching syrup
You can get more informations, or check-out other recipes which use it, for example: Coupe Augustin, Citrus tart, Peach Melba, Pear and chocolate tart with a hint of mint, Poached pears, ... See them all 6
Confectioner's custard (Crème pâtissière, or French pastry cream)
You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Strawberry tart, Yvetot Douillons, Puits d'amour, Paris-Brest, ... See them all 19
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Blackberry and almond fondant tart, Cherry and pistachio tarts, Plum tart "En passant par la Lorraine", Tarte Jurassienne, Pear and lime meringue pie, ... See them all 45
Food colouring
Like these other recipes: Strawberry feuilleté, Strawberries with mint and cream, Pink Reims biscuits, Lime confectioner's custard (pastry cream), Macarons (the original French macaroons) , ... See them all 14
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