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.
58 K 4.9/5 (15 reviews)
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Last modified on: October 2nd 2016
For 3 people, you will need:

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Times for this recipe
Preparation: 45 min.
Cooking: 30 min.
All in all: 1 hour 15 min.
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Step by step recipe


Stage 1 - 30 min.
Peach and green tea tart : Stage 1
Prepare 1 cup confectioner's custard (crème pâtissière, or french pastry cream), after leaving the ½ 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 : 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 2.5 drops food colouring.

Cover and leave to cool.

Stage 3 - 25 min.
Peach and green tea tart : Stage 3
Roll out 23 cup sweetcrust pastry (pâte sablée) and line your tart tin or mould, then bake the empty pastry case "blind".

Stage 4 - 5 min.
Peach and green tea tart : Stage 4
Poach 2 peaches (preferably white) in 2 cups + 2 tablespoons poaching syrup, then cut into 8 slices.

Stage 5 - 3 min.
Peach and green tea tart : Stage 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 : Stage 6
Arrange the well-drained peach slices on top of the custard.

Stage 7 - 3 min.
Peach and green tea tart : Stage 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 : 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 recipe230 RDI=90 %2,410 RDI=230 %700 RDI=110 %9,840 RDI=490 %41,220 RDI: 490 %
Per 100 g20 RDI=8 %220 RDI=20 %60 RDI=10 %880 RDI=40 %3,710 RDI: 40 %
Per person80 RDI=30 %800 RDI=80 %230 RDI=40 %3,280 RDI=160 %13,740 RDI: 160 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, milk, Gluten, Nuts
How much will it cost?
  • For 3 people : 4.85 €
  • Per person : 1.65 €

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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
Poaching syrup

You can get more informations, or check-out other recipes which use it, for example: How to poach peaches, Citrus tart, Peach Melba, Coupe Augustin, Poached pears, ... See them all 6

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: Diplomat cream, Saint Honoré cake, Strawberries with mint and cream, Strawberry Verveine Tart , Pains briochés aux raisins, ... See them all 19

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