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.
46 K 4.9/5 (15 reviews)
1 hour 15 min.
Easy
12 people
7 IngredientsLast modified on: October 2nd 2016
For 12 people, you will need:
- 1
2 teaspoons tea - 2
800 ml Confectioner's custard (Crème pâtissière, or French pastry cream) - 3
10 drops food colouring - 4
600 ml Sweetcrust pastry (pâte sablée) - 5
8 peaches - 6
2 litres Poaching syrup - 7
4 tablespoons apricot glaze (optional)
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 30 min.
All in all: 1 hour 15 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 800 ml Confectioner's custard (Crème pâtissière, or French pastry cream), after leaving the 2 teaspoons 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 10 drops food colouring.
Cover and leave to cool.
Cover and leave to cool.
Stage 3 - 25 min.
Roll out 600 ml Sweetcrust pastry (pâte sablée) and line your tart tin or mould, then bake the empty pastry case "blind".
Stage 4 - 5 min.
Poach 8 peaches (preferably white) in 2 litres 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 | 940 RDI=360 % | 9,620 RDI=910 % | 2,800 RDI=420 % | 39,380 RDI=1,970 % | 164,880 RDI: 1,970 % |
| Per 100 g | 20 RDI=8 % | 220 RDI=20 % | 60 RDI=10 % | 880 RDI=40 % | 3,710 RDI: 40 % |
| Per person | 80 RDI=30 % | 800 RDI=80 % | 230 RDI=40 % | 3,280 RDI=160 % | 13,740 RDI: 160 % |
How much will it cost?
- For 12 people : 19.30 €
- Per person : 1.65 €
Change currency: 
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: Coupe Augustin, Pear and chocolate tart with a hint of mint, Peach Melba, Citrus tart, Poached pears, ... 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: Strawberries with mint and cream, Pains briochés aux raisins, Strawberry tart, Chinois, Paris-Brest, ... See them all 19
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Plum tart, Apple amandine tarts from Brélès, Bounty-style tart for Alison, How to roll out pastry for a tart, ... See them all 42
Food colouring
Like these other recipes: X-Files cookies, Lime meringue tart, Pink Reims biscuits, Pear and lime meringue pie, Macarons (the original French macaroons) , ... See them all 14
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