Peach and green tea tart


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.
18,9314.9/5 for 15 ratings
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Last modified on: October 2nd 2016

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
41 min.30 min.1 hour 11 min.
Keeping: A day in the fridge, covered with plastic film.
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Step by step recipe


Stage 1 - 30 min.
Peach and green tea tart : Photo of step #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.

Stage 2
Peach and green tea tart : Photo of step #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.
Peach and green tea tart : Photo of step #3

Stage 4 - 5 min.
Peach and green tea tart : Photo of step #4
Poach 4 peaches (preferably white) in 1 litre Poaching syrup, then cut into 8 slices.

Stage 5 - 3 min.
Peach and green tea tart : Photo of step #5

Assemble the tart

Spread the green-tea custard in an even layer in the pastry case.

Stage 6 - 5 min.
Peach and green tea tart : Photo of step #6
Arrange the well-drained peach slices on top of the custard.

Stage 7 - 3 min.
Peach and green tea tart : Photo of step #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).

Stage 8
Peach and green tea tart : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,661 Kcal or 11,141 Kj45 gr322 gr128 gr
133 %17 %30 %19 %
Per 100 g
Energetic valueProteins CarbohydratesFats
118 Kcal or 494 Kj2 gr14 gr6 gr
6 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
443 Kcal or 1,855 Kj8 gr54 gr21 gr
22 %3 %5 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Source

Home made.

More recipes?

This recipe uses (among others)
Poaching syrupPoaching syrup: You can get more informations, or check-out other recipes which use it, for example: Poire Belle Hélène, Peach Melba, Coupe Augustin, How to poach peaches, ... All
Confectioner's custard (Crème pâtissière, or French pastry cream)Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Chinois, Diplomat cream, Pear and lime meringue pie, Almond cream or frangipane, Strawberries with mint and cream, ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Crust for tea, How to make a good pastry tart case , Strawberry Verveine Tart , Apricot and almond cream tart, Chocolate tart, ... All
Food colouringFood colouring: You can check-out other recipes which use it, like for example: Pear and lime meringue pie, Pink Reims biscuits, Strawberries with mint and cream, Lime meringue tart, Blackcurrant, vanilla and lime verrine , ... All

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