Peach and green tea tart

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
41 min.	30 min.	1 hour 11 min.

Step by step recipe

• 1: 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.
• 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.
• 3: Roll out 300 g Sweetcrust pastry (pâte sablée) and line your tart tin or mould, then bake the empty pastry case "blind".
• 4: Poach 4 peaches (preferably white) in 1 litre Poaching syrup, then cut into 8 slices.
• 5:

  Assemble the tart

  Spread the green-tea custard in an even layer in the pastry case.
• 6: Arrange the well-drained peach slices on top of the custard.
• 7: 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).
• 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.

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