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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.

37K 15 4.9

Last modified on: October 2^nd 2016

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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

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

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

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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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,209 Kcal or 9,249 Kj	48 gr	607 gr	140 gr
110 %	18 %	57 %	21 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
99 Kcal or 414 Kj	2 gr	27 gr	6 gr
5 %	1 %	3 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
368 Kcal or 1,541 Kj	8 gr	101 gr	23 gr
18 %	3 %	10 %	4 %

% 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).

Possible allergens in this recipe: Egg, Milk, Gluten, Nuts

How much will it cost?

For 6 people : 9.64 €
Per person : 1.61 €

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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: Poire Belle Hélène, Coupe Augustin, Rice pudding with chestnuts and poached pears, Pear verbena tarts, 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: St Tropez tart, Chinois, Strawberries with mint and cream, Pear and lime meringue pie, Almond cream or frangipane, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pistachio custard tart, Blackcurrant and chestnut verrines, Pear, grapefruit and pistachio tart, Apricot and almond cream tart, Apple amandine tarts from Brélès, ... All
	Food colouring: You can check-out other recipes which use it, like for example: Strawberry feuilleté, Blackcurrant, vanilla and lime verrine , Lime confectioner's custard (pastry cream), Strawberries with mint and cream, Croute à thé, ... All

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