Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Course: Desserts
Cuisine: International
Servings: 12
Ingredients
- 1 prepared pie shell deep tart pan
- 1 quart cream
- 2 cup sugar
- 1 vanilla bean split in half
- 7 egg yolks
- 2 lb fresh peach quartered, caramelized
- Whipped cream in pastry bag With star tip
- Fresh mint sprigs
Instructions
- Preheat oven to 350 degrees.
- In a sauce pot, combine the cream, sugar, scraped vanilla and vanilla bean. Bring the cream up to a simmer to dissolve the sugar. Simmer for about 3 to 5 minutes. Remove from the heat and discard the vanilla bean.
- In a mixing bowl, whisk the egg yolks until frothy. Temper the cream into the yolks. Line the pie shell with the caramelized peaches. Pour the custard over the peaches.
- Bake the pie in a water bath. Bake for 40 to 45 minutes or until the custard is set. Remove from the oven. Serve cold.
- Place a slice of the tart on a plate. Garnish with the whipped cream, mint, and powdered sugar.
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Caramelized Peach And Custard Tart
Servings: 12
Calories:
Ingredients
- 1 prepared pie shell deep tart pan
- 1 quart cream
- 2 cup sugar
- 1 vanilla bean split in half
- 7 egg yolks
- 2 lb fresh peach quartered, caramelized
- Whipped cream in pastry bag With star tip
- Fresh mint sprigs
Instructions
- Preheat oven to 350 degrees.
- In a sauce pot, combine the cream, sugar, scraped vanilla and vanilla bean. Bring the cream up to a simmer to dissolve the sugar. Simmer for about 3 to 5 minutes. Remove from the heat and discard the vanilla bean.
- In a mixing bowl, whisk the egg yolks until frothy. Temper the cream into the yolks. Line the pie shell with the caramelized peaches. Pour the custard over the peaches.
- Bake the pie in a water bath. Bake for 40 to 45 minutes or until the custard is set. Remove from the oven. Serve cold.
- Place a slice of the tart on a plate. Garnish with the whipped cream, mint, and powdered sugar.
Recipe © Simply Trini Cooking. All rights reserved
