Peach Custard Tart – a delicious recipe with tart shells, peaches, vanilla custard, cornflour, apricot. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Remove tart shells cases from the package.
2
Drain peaches, reserve juice and slice 12 peaches in half lengthwise and reserve remaining peaches for another use.
3
Place tart shells on a tray.
4
Place custard and reserved juice in a small heavy based saucepan and cook and stir over a moderately low heat until heated.
5
Mix cornflour with 2 tablespoons water in a small bowl and stir into custard and cook and stir for 1 to 2 minutes or until mixture boils and thickens.
6
Transfer to a heatproof jug and cover surface directly with baking paper (prevents custard forming skin) and then chill, stirring occasionally, for 15 minutes (custard will thicken on cooling).
7
Spoon cooled custard into tart shells cases and arrange 2 peach slices on top of custard and chill for 30 minutes.
8
Carefully brush tart tops with jam and then chill for 5 minutes and then serve.
200
kcal
Calories
14
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 12 miniature tart shells (shortcrust), 410 g sliced peaches in juice, 1 cup vanilla custard (store bought), 2 tablespoons cornflour, and more.
Yes, Peach Custard Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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