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.
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!
Sweet shortcrust pastry:
90g butter, softened
65g caster sugar
3 free-range egg yolks
200g plain flour (and some for dusting)
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)
- Preheat your oven to 170°C and grease your tartlet forms with a bit of butter
- Mix the butter and sugar until creamy, then mix in the egg yolks, one at a time until thoroughly mixed
- Add the flour until the mixture comes together as a dough.
- Flour a surface and knead the pastry until smooth.
- Wrap the pastry in cling film and chill for 30 minutes
- Remove from oven and roll out on a floured surface with a rolling pin until about 0.5 cm thick
- 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
- Blind bake the pastry for 10 minutes until slightly crispy (very slightly)
- Pour the cream and milk into a saucepan, bring just to the boil, take the pan off the heat and add the chocolate.
- Leave for five minutes until melted.
- Whisk the eggs, sugar and vanilla together in a bowl until smooth and gradually whisk in the warm chocolate milk.
- Pour into the blind-baked pastry cases, leaving some room to add the peach slices
- Lay the peach slices together diagonally in a row, with the skin facing upwards
- Bake for about 10-15 minutes until the filling is thick and mousse like
- Cool and remove from cases
Let me know if you have any questions!