This Peach Custard Tart is prefect with your morning coffee or after dinner for dessert! Fresh peaches make this tart recipe taste its best!
Any desserts with fresh or frozen fruit are always a big family favorite. If you like our Peach Custard Tart, check out our Bourbon Cherry Pie and No Bake Blueberry Cheesecake Dip recipes. They are sure to be a hit at your next gathering!
As I’ve mentioned before, I’m not much a of a baker. I keep mentioning it because I want you to know that if I’m posting a dessert recipe here, you can totally make it. If I can, you can–no doubt.
Even one that looks as good as this Peach Custard Tart. You only need a few ingredients to make this dessert come together and you can even use frozen peaches if fresh peaches aren’t in season yet.
So yes, this is a really simple homemade tart recipe that even beginners can tackle!
Except for the day I went to grab it for thistartand we didn’t have any. So then I figure, why not use my wife’s creamer? Since Simply Pure is made with real milk and cream, why not? And it’s already got the vanilla flavor Ineed for the tart so we’re talking a win-win here.
The other swap put I used for making this tart is white whole wheat flour instead of plain white flour. We started buying white whole wheat flour for certain recipes but now we seem to use it for everything. A little healthier of an option but we also like the flavor.
How To Make A Peach Custard Tart
So here’s the basics for this tart…you’re going to make a simple tart crust then bake it for about 10 minutes.
Then for the pastry cream it’s just milk, Simply Pure Coffee Creamer, a few egg yolks and sugar. All whisked together and thickened with cornstarch.
Once the crusts are baked, pour in the pastry cream and top with sliced peaches.
Bake for 30 minutes then brush the tops (while they’re still warm) with peach jelly and let cool.
Should This Custard Tart Be Served Cold Or Warm?
ThisPeach Custard Tart isgood at room temperature or chilled – and no one in my house would ever say that these tarts couldn’t be eaten for breakfast too.
This Peach Custard Tart is prefect with your morning coffee or after dinner for dessert! This recipe will make (6) 5″ x 3″ tarts or one large 12″ x 8″ tart.
Scale
Ingredients
(2) 14 oz. bag frozen, sliced peaches, defrosted (if using fresh you’ll need about 6)
For the crust
1 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
2 cups white whole wheat flour
1/2 teaspoon salt
For the Pastry Cream
2 cups whole milk
1 cup International Delight Simply Pure Vanilla
3 egg yolks
1/2 cup sugar
1/2 cup cornstarch
For the glaze
1/2 cup peach jelly, thinned with a tablespoon of water
Instructions
Start by making the crust. In a stand mixer, cream together the butter and sugars for 5 minutes.
Slowly add in the flour and salt until just mixed, then form into a ball and wrap in plastic wrap.
Chill in the refrigerator while you make the pastry cream.
Add the milk and Simply Pure Coffee Creamer to a pot over medium heat.
Whisk in the egg yolks one at a time until completely mixed in.
Whisk in the sugar and then bring to a simmer.
In a small bowl, mix the cornstarch with 1/4 cup of the milk mixture from the pot until there are no lumps.
Slowly pour the cornstarch mixture back into the pot while whisking until it thickens.
Cook for one minute, whisking then remove the pot from the heat.
Preheat the oven to 400 degrees.
Roll out the dough on a floured surface until it’s a little larger than your tart pan. You’ll want the dough pretty thick, about 1/2″ so you get a nice, thick crust.
Lightly press the dough into the tart pan, trimming off the edges when you’re done.
Poke the bottom of the crust with a fork so it doesn’t rise.
Bake for 10 minutes then remove from the oven.
Fill the crust with the pastry cream and then layer on the sliced peaches.
Bake for 30 minutes until the peaches are slightly brown on the edges and the pastry cream is bubbling.
Modern custard tarts are usually made from shortcrust pastry, eggs, sugar, milk or cream, and vanilla, sprinkled with nutmeg and then baked. Unlike egg tart, custard tarts are normally served at room temperature.
They can be enjoyed warm or cold. If you've made a batch but don't want to eat them all they will freeze well. Just place a few in a tupperware box and freeze for up to 3 months. You probably won't need to though as they will all disappear pretty sharpish!
The flan can be compared to Portuguese pastel de nata or a British custard tart. It can be personalized by adding caramel, coconut, or even chocolate. Custard tarts or flans pâtissier are a baked pastry consisting of an outer pastry crust filled with egg custard.
There is no need to refrigerate most pastries if you are planning to consume them within the day, as the moisture from the fridge can turn them soggy. But for pastries with custard and other fillings, it is recommended that you store them in the fridge if you are not consuming them within 12 hours.
Serve warm or at room temperature. Tip: Refrigerate cooled tarts in an air-tight container for up to 2 days (or freeze for up to 1 month and thaw overnight in the refrigerator). Re-heat on a baking sheet in a 350°F (180°C) oven for 5-10 minutes. Tip: Frozen tart shells can also be used in place of puff pastry.
Custard is a creamy, light dessert or sauce made from boiling or baking an egg-and-milk mixture. Custards are of two types—stirred or baked. They are used as desserts, sauces, bases for other desserts, and some savory dishes, such as a quiche or a frittata.
British tarts use the less flavoursome shortcrust pastry, which doesn't provide as much textural contrast with the smooth custard. They are also topped with nutmeg, which fails to bring the custard alive as Portugal's cinnamon does.
Nata refers to whipped cream, in Portuguese or Spanish. Using the light-as-a-cloud whipped cream and whipped egg-white produces a lighter filling in the pastry shell than does using a traditional Iberian egg-custard flan filling.
Instead of a short, crumbly pastry, the pastel de nata has a crisp, slightly salty, layered crust; and, rather than the firm, egg-rich fillings of the classic British or French custard tart, the filling is almost molten, and spiced with cinnamon and lemon zest, as opposed to our peppery nutmeg or sweet vanilla.
The most popular sweet is Lisbon's pastel de nata, otherwise known as pastéis de nata or pastel de belém (or, as some foreigners simply call them: custard tarts in Lisbon). Indeed, pastéis de nata are custard tarts filled with sweet egg cream and covered in flaky pastry dough. And they fit in the palm of your hand.
Also called custard tarts, English-style egg tarts have been around since at least the medieval times. Known back then as doucets or darioles, they were served at the coronation banquet of Henry IV in 1399.
No.It's not technically a Chinese native, however. Custard egg tarts have been a British confectionary since the medieval times andPortuguese pasteis de nata have been around since the 18th century, first made by Catholic monks in Belém,Portugal.
The Portuguese tarts rely more on egg yolks to impart richness, whereas a standard custard relies more heavily on milk or cream. Using that many egg yolks is what gives these little parcels their rich flavor and luscious texture.
There's much contention over who first 'invented' the custard tart, but it's documented that 'darioles' were served as far back as Henry IV's coronation in 1399. Meanwhile, over in Portugal, monks in the Jerónimos Monastery in Lisbon were making pastéis de nata as early as the 13th century.
Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
