This recipe takes a little time but it's worth it, especially for a special occasion. Juicy peaches are the star here so do hold out for good ones.
To make the pastry, work the sugar and butter together, fold in the flour, then the eggs and water. Do not work your pastry too much this will increase the chance of shrinking. Wrap in cling film and allow to rest, for 2 -3 hours in the fridge. Line 2 tart rings (1.25” deep and 11.25” wide) with pastry, wash with egg yolk and blind bake.
Start by bringing the milk and double cream to the boil, add the chocolate, and then mix in the eggs. Pour the mixture into a blind baked sweet pastry case, then place the blanched, peeled and diced peaches into the centre. Cook in a hot oven at 100c for 25 minutes. Allow to cool and remove the tart ring. Dust the quarters of peaches with caster sugar and glaze with a blow gun. Cut the tart into equal pieces, dust with cocoa powder, place glazed peach on top and serve with a scoop of vanilla ice cream.
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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