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Fresh peaches are carefully selected, cleaned and cut into slices removing the pit. Later, they are put in a syrup of water and brown sugar. This process is implemented within 48 hours after harvesting.
Prepare a quick and easy dessert by adding creams or mousse in the hollow of peaches, then add a sprinkling of cocoa and the dessert is ready to savour!
Prepare a quick and easy dessert by adding creams or mousse in the hollow of peaches, then add a sprinkling of cocoa and the dessert is ready to savour!
Ingredients
For the shortcrust pastry:
For the cream:
To decorate:
For the shortcrust pastry:
For the cream:
To decorate:
Guidelines
Pour the flour, butter (cold) into small pieces in a bowl and work the mixture until a sandy consistency is obtained. Transfer everything to the work surface and create a space in the center where you can pour the egg, yolk, sugar, salt and grated zest of _ lemon. Work the mixture again with energy until it forms a dough dough and wrap it in plastic wrap. Store in the fridge for about an hour. Meanwhile, pour the egg yolks for the cream, 2/3 of the milk, sugar, vanillin (or vanilla extract) and flour into a bowl: mix well. Add the rest of the milk and the whole lemon zest (not grated). Pour into a saucepan and bring to the boil, stirring constantly and cook for about 3 minutes. When cooked, carefully remove the zest from the cream and add the butter. Wait until the butter has completely melted and mix. Then put the cream in a bowl, cover with plastic wrap and refrigerate. Drain the peaches in syrup. Grease a tart mold with a diameter of about 24 cm and with the help of a rolling pin roll out the pastry, making the edges come out of the mold. Pour the cream over the shortcrust pastry and place the peaches in syrup on top, then close the edges of the pastry gently. Finally, sprinkle the surface of the tart with icing sugar and bake in a preheated convection oven at 160 ° C for about 50 minutes. Before serving, sprinkle the whole tart with icing sugar again.
Pour the flour, butter (cold) into small pieces in a bowl and work the mixture until a sandy consistency is obtained. Transfer everything to the work surface and create a space in the center where you can pour the egg, yolk, sugar, salt and grated zest of _ lemon. Work the mixture again with energy until it forms a dough dough and wrap it in plastic wrap. Store in the fridge for about an hour. Meanwhile, pour the egg yolks for the cream, 2/3 of the milk, sugar, vanillin (or vanilla extract) and flour into a bowl: mix well. Add the rest of the milk and the whole lemon zest (not grated). Pour into a saucepan and bring to the boil, stirring constantly and cook for about 3 minutes. When cooked, carefully remove the zest from the cream and add the butter. Wait until the butter has completely melted and mix. Then put the cream in a bowl, cover with plastic wrap and refrigerate. Drain the peaches in syrup. Grease a tart mold with a diameter of about 24 cm and with the help of a rolling pin roll out the pastry, making the edges come out of the mold. Pour the cream over the shortcrust pastry and place the peaches in syrup on top, then close the edges of the pastry gently. Finally, sprinkle the surface of the tart with icing sugar and bake in a preheated convection oven at 160 ° C for about 50 minutes. Before serving, sprinkle the whole tart with icing sugar again.
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