Peach Custard Tart Recipes

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PEACH CUSTARD TART



Peach Custard Tart image

A nice easy dessert recipe or treat with a cuppa from Recipe+. Have included chill time in preparation time.

Provided by ImPat

Categories     Tarts

Time P2DT17h5m

Yield 12 mini tarts, 12 serving(s)

Number Of Ingredients 5

12 miniature tart shells (shortcrust)
410 g sliced peaches in juice
1 cup vanilla custard (store bought)
2 tablespoons cornflour
1/3 cup apricot jam (heated and strained)

Steps:

  • Remove tart shells cases from the package.
  • Drain peaches, reserve juice and slice 12 peaches in half lengthwise and reserve remaining peaches for another use.
  • Place tart shells on a tray.
  • Place custard and reserved juice in a small heavy based saucepan and cook and stir over a moderately low heat until heated.
  • Mix cornflour with 2 tablespoons water in a small bowl and stir into custard and cook and stir for 1 to 2 minutes or until mixture boils and thickens.
  • Transfer to a heatproof jug and cover surface directly with baking paper (prevents custard forming skin) and then chill, stirring occasionally, for 15 minutes (custard will thicken on cooling).
  • Spoon cooled custard into tart shells cases and arrange 2 peach slices on top of custard and chill for 30 minutes.
  • Carefully brush tart tops with jam and then chill for 5 minutes and then serve.

Nutrition Facts : Calories 41.6, Sodium 5, Carbohydrate 10.9, Fiber 0.5, Sugar 7.4, Protein 0.3

PEACH CUSTARD TART



Peach Custard Tart image

Make and share this Peach Custard Tart recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup land o lakes butter, softened
1/3 cup sugar
1 1/4 cups all-purpose flour
1/2 teaspoon almond extract
3 cups peaches, peeled, sliced
1/2 cup sugar
1/4 cup whipping cream
1 tablespoon all-purpose flour
1 egg
2 tablespoons sliced almonds

Steps:

  • Heat oven to 400°F Combine butter and 1/3 cup sugar in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 1 1/4 cups flour and almond extract. Beat until well mixed.
  • Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with fork. Bake for 15 to 18 minutes or until light golden brown. Remove crust from oven; arrange peach slices over hot, partially baked crust.
  • Reduce oven temperature to 350°F Combine all remaining filling ingredients except almonds in small bowl with wire whisk. Pour filling mixture over peach slices; sprinkle with sliced almonds. Bake for 32 to 40 minutes or until crust is golden brown and filling is set. Cool completely. Store refrigerated.
  • *Substitute 1 (16-ounce) bag frozen sliced peaches, thawed, well-drained. Pat frozen peach slices dry with paper towels thoroughly before placing in tart.

Nutrition Facts : Calories 325.6, Fat 16, SaturatedFat 9.3, Cholesterol 67.1, Sodium 93.7, Carbohydrate 43.1, Fiber 1.7, Sugar 26.4, Protein 4.1

PEACH-CUSTARD PIE



Peach-Custard Pie image

With a sunny arrangement of peak peaches, this dessert is summer in a pie plate. Make a ring of foil to protect the crust from browning too quickly: Cut a piece twice the size of the pie, fold it in half, and cut a circle out of the center large enough to expose the top but cover the edges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h

Yield Makes one 9-inch pie

Number Of Ingredients 8

1 disk Pate Brisee for Pies
All-purpose flour, for surface
4 medium ripe but firm peaches (about 1 1/3 pounds)
2 large eggs
3/4 cup sugar
1/2 stick unsalted butter, melted
3 tablespoons all-purpose flour
Pinch of salt

Steps:

  • Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal using the tines of a fork. Prick bottom of pie all over with fork. Freeze for 15 minutes.
  • Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 20 minutes. Remove from oven; remove beans and parchment. Bake crust until bottom is lightly golden, about 11 minutes more. Let cool.
  • Meanwhile, make the filling: Bring a pot of water to a boil. Prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil for 1 minute; transfer to ice-water bath. Let cool slightly. Peel and pit peaches. Halve 7 of the 8 halves to form wedges.
  • Whisk together eggs, sugar, butter, flour, and salt. Pour filling into pie crust. Place peach half in center, cut side down, and surround with wedges.
  • Bake for 45 minutes. (Tent crust with a foil ring after 15 minutes.) Transfer to a wire rack; let cool for 1 hour. Refrigerate for at least 1 hour before serving.

PEACH CUSTARD TARTS



Peach Custard Tarts image

Provided by Food Network

Categories     dessert

Time 3h

Yield four 5-inch tarts

Number Of Ingredients 20

1 1/4 cup all-purpose flour
2/3 cup blanched almonds
1/4 cup sugar
1/2 teaspoon fine salt
10 tablespoons cold unsalted butter, cut into small pieces, plus more for the pans
3 tablespoons ice water
2 1/4 cups sugar
1/4 cup cornstarch
1/2 teaspoon fine salt
2 1/4 cups peach nectar
9 large egg yolks
2 tablespoons lemon juice
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
Nonstick cooking spray
1 1/2 cups sugar
1/4 cup water
3 large egg whites
1 teaspoon cream of tartar
Pinch fine salt
6 to 12 basil leaves, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • For the crust: Pulse the flour, almonds, sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add the ice water and pulse until the dough starts coming together.
  • Turn the dough out onto a piece of plastic wrap, pat into a disk and wrap in the plastic. Refrigerate until cold but still malleable, about 15 minutes.
  • In the meantime, make your curd filling: Combine the sugar, cornstarch and salt in a saucepan and whisk to combine. Stir in the peach nectar, egg yolks and lemon juice. Bring to a simmer over medium heat. Cook, whisking constantly, until the filling thickens and coats the back of a spoon; this will take 5 to 7 minutes after it comes to a simmer.
  • Remove from the heat and stir in the butter, a tablespoon at a time. Strain the filling into a 9-by-13-inch glass baking dish. Cover with a sheet of plastic wrap to prevent a skin from forming and chill completely, about 1 hour.
  • While your filling is chilling, lightly spray four 5-inch tart pans with removable bottoms with nonstick cooking spray. Divide your chilled tart dough into 4 pieces, then press into the bottom and up the sides of each prepared pan. Freeze until firm, about 10 minutes. Use a paring knife to trim any excess dough.
  • Place the tart shells on a baking sheet, line each shell with parchment and fill with pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the parchment and weights and continue baking until the crusts are golden brown all over, 5 to 10 more minutes. Let cool completely.
  • Divide the chilled curd/custard among the tart shells. Put back into the refrigerator while you make the meringue.
  • In the meantime, make your meringue: Add the sugar and water to a saucepan over high heat. Bring to a boil, then once at a boil, cook for 4 minutes.
  • While your sugar is cooking, put your egg whites, cream of tartar and salt into the bowl of a stand mixer fitted with a whisk attachment and beat on low speed. When the sugar mixture on the stovetop comes to a boil, turn the mixer to high speed.
  • When the sugar syrup is ready, turn the mixer to medium-low speed. Pour the syrup in a steady stream in between the side of the bowl and the whisk attachment while the mixer is running. Turn the mixer to high and beat for 2 full minutes. Transfer the meringue to a pastry bag fitted with desired tip.
  • Pipe decorative designs with the meringue on the tarts. Use a pastry torch to brown. Garnish with basil leaves and serve.

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