Peach and White Chocolate Tartlets

White chocolate and peach tart recipe

peachandwhitechoc2.jpg

When I first imagined how this recipe would go, it was fig and white chocolate. But when I went down to the market I was told that figs aren’t quite in season yet. I really should do some kind of seasonal fruit infographic to get myself in the know about what happens when! I am not even sure if peach is in season as these were hard to find… and hard in general. But once baked, the peaches had a lovely softness to add to the tangyness. I would recommend them highly as a fruit to bake.


Peach

Peach and white chocolate tartlets
Peach and white chocolate tartlets

So, this recipe would also be fine for a normal sized tart, if you don’t have mini tart baking forms. I just bought mine the other day and they were pretty cheap and add a whole new, cute dimension to my baking!

Here goes:

Ingredients:

Sweet shortcrust pastry:

90g butter, softened
65g caster sugar
3 free-range egg yolks
200g plain flour (and some for dusting)

Filling:

250ml double cream
125ml semi skimmed milk
150g white chocolate broken into pieces
2 medium eggs
65g caster sugar
½ tsp vanilla extract
175g peach (sliced thinly and evenly)

Method:

Pastry:

  1. Preheat your oven to 170°C and grease your tartlet forms with a bit of butter
  2. Mix the butter and sugar until creamy, then mix in the egg yolks, one at a time until thoroughly mixed
  3. Add the flour until the mixture comes together as a dough.
  4. Flour a surface and knead the pastry until smooth.
  5. Wrap the pastry in cling film and chill for 30 minutes
  6. Remove from oven and roll out on a floured surface with a rolling pin until about 0.5 cm thick
  7.  Use a tartlet case to estimate size, cut slightly larger than the case itself – as pastry shrinks slightly when baked. Mould the pastry onto the case and remove excess with a knife
  8. Blind bake the pastry for 10 minutes until slightly crispy (very slightly)

Filling:

  1. Pour the cream and milk into a saucepan, bring just to the boil, take the pan off the heat and add the chocolate.
  2. Leave for five minutes until melted.
  3. Whisk the eggs, sugar and vanilla together in a bowl until smooth and gradually whisk in the warm chocolate milk.
  4. Pour into the blind-baked pastry cases, leaving some room to add the peach slices
  5. Lay the peach slices together diagonally in a row, with the skin facing upwards
  6. Bake for about 10-15 minutes until the filling is thick and mousse like
  7. Cool and remove from cases

Voila!

Let me know if you have any questions!

Trisha

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