Strawberry and Peach Custard Tart
A crisp tart shell filled with juicy almond cream and sweet peach slices, layered with silky custard lightened by whipped cream (Diplomat cream), and crowned with fresh strawberries creates a heavenly combination you’ll never tire of.
Equipment
- 18cm (7") round tart pan
- Stand mixer
- Pot
Ingredients
Tart Crust
- 70 g (5 tbsp) Unsalted butter
- 35 g (1/4 cup + 1 tbsp) Powdered sugar
- 20 g Egg yolk (about 1-2 eggs)
- 100 g (3/4 cup + 1 tbsp) Flour
- 20 g ( 2 1/2 tbsp) Almond flour
Almond Cream
- 50 g (3 1/2 tbsp) Unsalted butter
- 40 g (3 tbsp + 1 tsp) Sugar
- 60 g Eggs (1 large egg)
- 15 g (1 tbsp) Grand Marnier
- 60 g (1/2 cup + 1 tbsp) Almond flour
- 2 g (1 tsp) Whole/Skim milk powder
- 1/2 can Yellow peaches
Custard Cream
- 140 g (1/2 cup + 1 tbsp) Milk
- 1/2 Vanilla bean
- 35 g Egg yolks (about 2 eggs)
- 22 g (3 tbsp) Sugar
- 10 g (1 tbsp) Flour
- 10 g (2 tsp) Unsalted butter
Chantilly Cream
- 470 g (2 cups) Heavy cream
- 72 g ( 1/3 cup + 1 tbsp) Sugar
- 6 g (1 tsp) Cointreau
Glaze
- 50 g (3 tbsp) Water
- 3 g (1 tsp) Gelatine powder
- 20 g (1 1/2 tbsp) Sugar
- 5 g (1 tsp) Cointreau
Decorations
- Strawberries
- Mint leaves
- White chocolate etc.
NOTE: For best results, measure ingredients with a scale using grams. Cup measurements (US customary units) are provided for your convenience but are not always accurate.
Instructions
Tart Crust
- Mix the unsalted butter and powdered sugar in the bowl of a stand mixer with a paddle attachment until well combined.
- Slowly add the egg yolk while mixing.
- Sift the almond flour and flour together and add to the mixture. Mix just until the dough comes together.
- Roll the dough between 2 pieces of plastic wrap until the thickness is 3 mm.
- Transfer the dough to an 18 cm tart pan and cut off the overhanging edges.
- Prick the dough with a folk and refrigerate it for at least 30 minutes.
Almond Cream
- Mix unsalted butter and sugar in a stand mixer with a paddle attachment.
- Sift the almond flour and milk powder together, then gradually incorporate them into the butter-sugar mixture, alternating with the eggs and Grand Marnier.
- Slice the peaches.
Bake the tart
- Fill the tart shell with the almond cream.
- Place the sliced peaches on top and bake the tart in a preheated oven at 350℉ (180℃) for about 50~60 minutes until the edges of the tart slightly turn golden color.
Custard Cream
- In a bowl, whisk the egg yolks and sugar until it becomes pale and slightly thickened.
- Add the flour and whisk until smooth.
- Pour the milk into a saucepan and heat gently until it just begins to simmer.
- Gradually pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
- Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens and begins to bubble.
- Let it cook for another 1–2 minutes until the mixture becomes smoother.
- Remove from heat and whisk in the butter until smooth and glossy.
- Transfer the custard through a sieve to a clean bowl and cover the surface with plastic wrap (touching the cream) to prevent a skin from forming.
- Place the bowl in an ice bath and chill in the refrigerator until completely cooled before using.
Assembly
- Remove the tart from the tart pan.
- Combine the custard and chantilly cream (whipped cream) to make Diplomat cream.
- Pipe the Diplomat cream in the middle of the tart and pipe the chantilly cream (whipped cream) around the edges.
- Cut the strawberries into half and decorate the tart.
- You can also use other types berries such as raspberries and any decorations such as mint leaves, cookies, and white chocolate.
Notes
- This tart can be kept in the fridge up to 3 days.
- Diplomat cream can be widely used for cream puffs, eclairs, trifles, cream pies, cupcakes and doughnuts.