This peach tartlets are excellent dessert choice for any occasion – birthdays, garden parties, Valentine’s Day, Christmas… The taste of peaches in combination with the white chocolate is a real treat for children and for any sweet lover. This recipe makes 7, but you can also use a big tart dish to make a one big dessert. Tarts are special treats that show off summer fruits so sweetly. The pastry is rich, tender and crunchy, almost like a cookie. Also you can adapt the recipe for every season, using the different fruits in a different time of the year. Serve the tartles with custard creme or a little sprinkle of the honey.
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.