I think peaches are the epitome of summer for me, there’s nothing like biting into a tree ripened peach in the sunshine. It’s only natural that I want to jar this feeling, so every season I can about a dozen jars of peaches with some vanilla pods for good measure. In the dead of winter, I whip up a few peachy desserts to chase away the dreary weather and remember that summer is just around the corner.
These tartlets are crazy easy with lots of shortcuts should you decide that you need an impromptu dessert.
Here’s the recipe!
What you need!
2 dozen frozen tart shells (of if you’re ambitious, make your own!)
2 500ml jars of canned peaches (or the equivalent of fresh peaches)
2 tbsp peach jam (I used one I made with earl grey tea in it)
6 cubes of white chocolate
Pastry Cream (use vanilla pudding if you want to skip this)
1 cup half and half cream
1/4 cup sugar
1/2 tsp vanilla extract
pinch of salt
2 egg yolks
1/8 cup of cornstarch
What to do!
1. First prepare the pastry cream, in a medium saucepan combine the cream, 1/8 cup of sugar, vanilla and salt. Bring to a simmer.
2. In another bowl whisk the yolks, cornstarch and remaining sugar. Keep whisking and slowly pour about 1/2 cup of the hot cream mixture into the egg mixture. Keep whisking cream mixture in slowly. Pour everything back into the saucepan and cook over medium-high heat, whisking constantly until it thickens, about 2 minutes.
3. Cover pastry cream with saran wrap so it touches the surface to prevent a skin from forming, refrigerate until chilled, about 2 hours.
OR skip steps 1-3 and just bloody buy some good quality vanilla pudding!
4. Take your tarts out of the package and lay it out on cookie sheets. Follow the directions on the pack for baking. After they are done, set aside to cool.
5. Set up a double boiler on your stove, chop up the white chocolate and add it to the bowl. Turn up the heat to high and melt the chocolate slowly while stirring constantly.
5. Brush the inside of each cooled tart with the melted white chocolate, let it harden. This makes a barrier between the crust and the pastry cream so it doesn’t get soggy. Especially helpful if you’re making these in advance.
6. Mix in the 2tbsp of peach jam into the pastry cream and dollop some in each tart.
7. Decide which fruit you’d like to use and drain the liquid out.
8. If needed, slice the fruit into smaller pieces but maintain the shape of the wedges.
9. Finish assembling your tarts by placing peach slices on top of the pastry cream and adding a mint leaf! Note: If you are using fresh fruit you will need to make a sugar glaze to brush on top so they don’t oxidize. Enjoy!