A beautiful and elegant tart, ideal to welcome the spring season and embellish your Easter tabel. Very refreshing and fall in the wow category of desserts, and what makes them even better they are very easy to do.
For these bright tarts you need to prepare Crème pâtissière (pastry cream). Check the link of the recipe posted earlier.
To make the crust you need: (yields 12 small-medium tarts)
- 100g butter
- 1 1/2 cup flower
- 1 egg
- 1/2 cup sugar
- 1 tsp vanilla
Combine all together and knead until the dough is smooth. Let it rest couple of hours or better overnight before rolling it in small tart molds.
Bake for 6-8 minutes on 180°C, Keep on checking, when the edges start to turn to golden, it’s time to remove, you don’t want them to get brown.
Remove form oven and let it cool. Take out the pastry cream already prepared and stored in the fridge, spread a rich layer of the cream before adding the peach slices.
If you are hosting a lunch or even afternoon tea, prepare them an hour ahead and keep them in the fridge. The best served cold, soooo refreshing!
If you are not fan of peach, you could substitute the peach with strawberry or pineapple and still deliver the same WOWness!
As festive as flavorful, these tarts are to be considered on your to do list for this season. You would love to close your eyes when eating to involve all your senses.
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Posted in dessert, special occasions
Tagged blog, crème pâtissière, easter, food blogger, how to do, jaymmy, marmite et ponpon, pastry cream, peach rose, peah, qatar bloggers, recipe, spring, spring season, tartlets, tarts
Crème pâtissière is a velvety smooth pudding that’s quite quick and easy to make. It’s known as pastry cream, used as a filling for eclairs, choux, boston cream pie, napoleons (mille-feuille), tartes, cupcakes and lots of dessert pastries.
I learned it the easy way from my mom who is a great cook. When i say easy, i mean it’s really easy, with few ingredients and less than 10 minutes to be ready!
It’s a pleasure to make this cream and there is no chance to fail or get any lumps! Follow the instructions and you will be licking the saucepan and spoon.
You will need:
- 3 cups milk
- 3 tbsp flour
- 4 tbsp sugar
- 3 eggs
- 1 tsp vanilla
- 1 tsp lemon zest
- 1 tbsp rum
In your sauce pan mix all except the eggs and whisk until sugar is completely dissolved and all ingredients are well incorporated.
Add the eggs one by one and mix.
Now bring your sauce pan to medium heat and stir continuously, when you see the first bubble forming (after almost 4-5 minutes), put the heat to low and keep whisking until you get the desired consistency. Am talking about 1-2 minutes.
Spoon the hot crème pâtissière into a bowl and place plastic wrap directly onto it to cover. This will prevent a skin from forming as it cools. Let it rest, until it comes to room temperature and then place it into the fridge to chill for several hours.
I have pâte a choux that i will fill in with this delicious cream!
You can sprinkle on top some icing sugar, or drizzle chocolate sauce or caramel. They all match heavenly with it. Ready to serve!
Even kids enjoy the taste, it’s nutritious as well! My husband loves it so much he can eat it alone.
Posted in dessert
Tagged crème pâtissière, cream filling, easy fast recipe, eggs, flour, how to do, jaymmy, lemon zest, marmite et ponpon, milk, pastry, pastry cream, pate a choux, rum, sugar, vanilla