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.
16,2364.9/5 for 15 ratings
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: 2,255 grams
How long does it take?
Time required for this recipe:
Keeping: A day in the fridge, covered with plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 41 min. | 30 min. | 1 hour 11 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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.
Nutritional information
How much will it cost?
- For 6 people : 9.82 €
- Per person : 1.64 €
Source
Home made.More recipes?
This recipe uses (among others) | Poaching 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): You can get more informations, or check-out other recipes which use it, for example: Strawberry tart, Paris-Brest, Millefeuille, Fraisier (French strawberry cake), Strawberries with mint and cream, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Lemon Tart / Meringue Pie, Two-coloured chocolate-orange tart, How to make a good pastry tart case , How to bake blind a pastry cake , Bounty-style tart for Alison, ... All |
| Food colouring: You can check-out other recipes which use it, like for example: Blackcurrant, vanilla and lime verrine , Pink Reims biscuits, Strawberry feuilleté, Lime meringue tart, Marzipan (almond paste), ... All |
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