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Peach and green tea tart

Name: Peach and green tea tart
Prep time: 41 min
Cook time: 30 min
Total time: 1 h 11 min
Yield: 6 people
Cuisine: French
Ingredients: 1 teaspoon tea; 400 g confectioner's custard (crème pâtissière, or french pastry cream); 5 drops food colouring; 300 g sweetcrust pastry (pâte sablée); 4 peaches; 1 litre poaching syrup; 2 tablespoons apricot glaze

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

Duration

1 hour 15 min.

Difficulty

Easy

Last modified on: October 2^nd 2016

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 45 min.

Cooking 30 min.

When should you start or finish this recipe?

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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.

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.

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	Carbohydrates	Fats	Calories	Energy
Per 100 g	21 g RDI=32 %	216 g RDI=82 %	62 g RDI=86 %	884 kcal RDI=44 %	3,705 kJ RDI=44 %
Per person	78 g RDI=120 %	802 g RDI=303 %	233 g RDI=319 %	3,281 kcal RDI=164 %	13,740 kJ RDI=164 %
Whole recipe	469 g RDI=722 %	4,812 g RDI=1,816 %	1,399 g RDI=1,916 %	19,689 kcal RDI=984 %	82,438 kJ RDI=984 %