Peach Raspberry Custard Tarte

Raspberry is the perfect match for peaches and the custard base gives it the most gloriously smooth mouth-feel with that rich custard flavor. Kick that flavor up a notch by adding a little flavored liqueur, rum or cognac to the custard

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Planning

  • Prep Time:

    20 minutes

  • Bake/Cook Time:

    20 minutes, 10 minutes

  • Chill/Set Time:

    2 hours

  • Servings:

    6-8

Preparation

  • Materials

    Pastry Mat and rolling pin
    Stand mixer with wire whip and paddle
    Medium saucepan
    Fluted Tarte Pan 9"
    Hand Whisk
    Wooden Spoon
    Sieve
    Medium Mixing Bowl
    Knife and Cutting Board
    Fork to prick the pastry
    Parchment Paper
    Pie Beans
    Pastry Brush
    Offset Spatula
    Silicone Spatula
    Baking Sheet
    Plastic Wrap

  • Prep

    Lightly grease the fluted tarte pan
    Preheat the oven to 325°F (160°C)
    Sift the Granulated Sugar and the Confectioner's Sugar
    Set the butter out to soften to room temperature

  • Oven/Stove

    Blind Bake the crust 20 minutes at 325F

  • Shopping List

    Whole Milk & Heavy Cream
    Vanilla Extract or Paste
    Fresh Orange, Peaches, Raspberries
    Eggs
    Granulated Sugar
    Confectioner's Sugar
    Cornstarch
    Butter
    Orange Liqueur or Brandy
    Apple Syrup
    Four (T45 or T55)

Ingredients

  • Pate Sablée Crust

    Flour (T-45 or T-55) - 230 g (1¾ cups
    Butter, softened, room temperature - 145 g ( ½ cup + 2 Tbsp)
    Confectioner's Sugar - 80 g (½ cup + 2 Tbsp)
    Egg Yolk - 2 large
    Vanilla Extract - 1 tsp
    Sea Salt, fine - a pinch

  • Custard

    Milk - 200 mL & Heavy Cream 50ml (1C)
    Vanilla Extract or Paste - 5 mL (1 tsp)
    Orange Zest, fine - 5 mL (1 tsp)
    Egg Yolks - 3 large
    Granulated Sugar - 50 g (¼ cup)
    Cornstarch 25 g (3 tbsp)
    Butter, soft, room temperature - 30 g (2 tbsp)
    Orange Liqueur or Brandy - 15 mL (1 tbsp)
    Peaches, 2 fresh, peeled and sliced
    Raspberries, fresh - 250 mL (1 cup)
    Apple Syrup - 60 mL (¼ cup)

Steps

  • Pate Sablée Crust

    STEP 1: CREAM THE BUTTER. Cream the butter and confectioner's sugar in the stand mixer until smooth.

    STEP 2: Whisk the raw egg yolk and a pinch of salt with vanilla then mix into the butter in the stand mixer using the paddle on low.

    STEP 3: Add the flour to the butter mixture and form into a ball of dough. Flatten it into a disk shape, wrap it in plastic wrap and chill in the refrigerator for 2 hours.

    STEP 4: On a lightly floured work surface, gently knead the dough to soften, then roll it out to a circle about 12 inches (30 cm) across and ¼-inch (6 mm) thick. Carefully lift this and line a 9-inch (23 cm) removable-bottom fluted tart pan. Press the dough into the bottom and sides and trim away any excess dough. Chill the tart shell for 30 minutes.

    STEP 5: Place the chilled tart shell in the fluted pan onto a baking tray. Dock the bottom of the pastry with a fork. Bake the tart shell for about 20 minutes, until the edges just begin to brown. Cool the tart shell to room temperature on the countertop.

  • Custard

    STEP 1: HEAT THE CREAM. Heat milk and cream to a boil in the saucepan then reduce heat to medium low and add the vanilla and orange zest.

    STEP 2: CREAM THE EGGS. Cream the eggs and sugar in the stand mixer with wire whip until frothy then add the cornstarch. Continue mixing on medium high until is it smooth and light.

    STEP 3: TEMPER THE EGGS. Slowly drizzle the hot milk mixture into the eggs with mixer on medium then increase to high speed and whip until well blended and smooth.

    STEP 4: COOK THE CUSTARD. Pour the custard back into the saucepan on the stove and cook on medium heat whisking constantly as it thickens.

    STEP 5: FINISHING TOUCHES. When it is thick enough to coat the back of a wooden spoon, remove from heat and stir in the butter. Mix in any liqueurs or additional flavorings.

    STEP 6: CHILL. Pour the hot custard through through a sieve into a clean bowl. Cover with plastic wrap touching the surface. Cool to room temperature on the countertop (about 1 hour) then and chill in the refrigerator for at least 2 hours.

    ASSEMBLE
    Remove the crust from the fluted tarte pan and place on a dessert stand.

    Whisk the custard to loosen it up. Pour it into the tarte shell and smooth it level with an offset spatula.

    Arrange the peaches and raspberries over the custard in a circular pattern with a raspberry center.

    Brush a vanilla syrup over the fruit to glaze. Add a touch of liqueur or rum to the syrup. I suggest Grand Marnier, Cointreau or Chambord.

    SERVING
    Serve as is or top with whipped cream, mascarpone cream, or ice cream.

    STORING
    Store in the refrigerator with an airtight cover or plastic wrap. It is best eaten fresh and will keep for 2-3 days.

Notes

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