This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
62 K 4.9/5 (15 reviews)
1 hour 15 min.
Easy
9.65 €
6 people
7 IngredientsLast 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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 | 470 RDI=180 % | 4,810 RDI=450 % | 1,400 RDI=210 % | 19,690 RDI=980 % | 82,440 RDI: 980 % |
| Per 100 g | 20 RDI=8 % | 220 RDI=20 % | 60 RDI=10 % | 880 RDI=40 % | 3,710 RDI: 40 % |
| Per person | 80 RDI=30 % | 800 RDI=80 % | 230 RDI=40 % | 3,280 RDI=160 % | 13,740 RDI: 160 % |
How much will it cost?
- For 6 people : 9.65 €
- Per person : 1.65 €
Change currency:
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: Poached pears, Coupe Augustin, How to poach peaches, Citrus tart, Pear and chocolate tart with a hint of mint, ... 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: Diplomat cream, Paris-Brest, Pistachio cream, Chinois, Millefeuille, ... See them all 19
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: How to roll out pastry for a tart, Blackberry and almond fondant tart, Plum tart "En passant par la Lorraine", Apple custard tart, Bounty-style tart for Alison, ... See them all 45
Food colouring
Like these other recipes: Lime meringue tart, Blackcurrant, vanilla and lime verrine , Pink Reims biscuits, Lime confectioner's custard (pastry cream), Strawberries with mint and cream, ... See them all 14
Other recipes you may also like
Express apple tart
A fine apple tart, very quick to make. April 8th 2020384 K 24.6 55 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.69 M 74.3 4 hours 40 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018396 K 14 1 day 1 hour 25 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025495 K 25 20 min.
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites. February 21th 2011492 K3.7 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.