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.
45K 4.9/5 based on 15 reviews
Last modified on: October 2nd 2016
Keywords for this recipe: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 measures:
Times for this recipe
Preparation: 41 min.
Cooking: 30 min.
All in all: 1 hour 11 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 | 470 180 % | 4,810 450 % | 1,400 210 % | 19,690 980 % | 82,440 980 % |
| Per 100 g | 20 8 % | 220 20 % | 60 10 % | 880 40 % | 3,710 40 % |
| Per person | 80 30 % | 800 80 % | 230 40 % | 3,280 160 % | 13,740 160 % |
How much will it cost?
- For 6 people : 9.64 €
- Per person : 1.61 €
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: How to poach peaches, Coupe Augustin, Citrus tart, Poached pears, Peach Melba, ... 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: Yvetot Douillons, Pistachio cream, Millefeuille, Pear and lime meringue pie, Strawberries with mint and cream, ... See them all 19
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Apple-almond shortbread tart, How to roll out pastry for a tart, Lemon and lime custard tart, Strawberry tart, Pistachio custard tart, ... See them all 41
Food colouring
Like these other recipes: Macarons (the original French macaroons) , Lime (or lemon) curd, Lime meringue tart, Pear and lime meringue pie, Strawberry feuilleté, ... See them all 14
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