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Cream Cheese Custard Peach Tarts Recipe

Cream Cheese Custard Peach Tarts Recipe
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Serving : 5
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Prepare the ingredients before making Cream Cheese Custard Peach Tarts in your home. Then, follow these steps below to serve Cream Cheese Custard Peach Tarts for your family or friends.

Ingredients: Cream Cheese Custard Peach Tarts

  • 1 the whole amount Refer to "Basic Flaky Crumbly Tart Crust- Pâte à Sucre"
  • 2 1/2 peaches' worth Refer to "Peach Compote"
  • For the filling:
  • 200 grams Cream cheese
  • 165 ml Milk
  • 1/4 pod Vanilla beans or vanilla bean paste
  • 2 Egg yolks (Medium)
  • 50 grams Sugar (fine granulated sugar)
  • 10 grams Cake flour
  • 6 grams Cornstarch
  • 1 tsp Rum
  • Toppings:
  • 1 Nappage
  • 1 Icing sugar
  • 1 Mint leaves

How to Make Cream Cheese Custard Peach Tarts

If you have prepared the ingredients needed, now time to start cooking. There are 33 steps you must follow to make Cream Cheese Custard Peach Tarts in your home by yourself.

    Step 1
  • The day before: Make the tart dough referring to. Let chill in the fridge overnight.
  • Step 2
  • Make the peach compote referring tousing white wine. Let sit overnight.
  • Step 3
  • Tart crust dough: Put the chilled tart dough on a sheet of parchment paper. Lay another sheet on top and tap lightly with a rolling pin to soften it.
  • Step 4
  • When it's soft enough, roll it out to a thickness of 3 mm.
  • Step 5
  • Cut out circles of dough 2 cm larger than the molds. This time I used tart rings. The dough tends to stick to the parchment paper as it gets warm, so chill the dough in the fridge after cutting out the circles.
  • Step 6
  • When the dough firms up a bit and is easier to handle, peel it off the parchment paper and put it in the molds. Gently press it in by pinching it with your thumb and forefinger.
  • Step 7
  • If using tart rings, the dough on the bottom will stick, so put it in on top of parchment paper. If the molds you're using tend to stick, grease them first.
  • Step 8
  • Roll a rolling pin over the tops of the tart molds to cut off the excess dough. Pinch the edges again and lift the crust up a bit so it's a little higher than the edges of the molds.
  • Step 9
  • Cover with plastic wrap and chill in the fridge for 1 hour (this prevents it from shrinking when baked).
  • Step 10
  • Next, make the custard. Put the milk in a saucepan, scrape in the vanilla seeds, add the pod as well and heat until it's nearly boiling.
  • Step 11
  • *If using vanilla bean paste, follow the same procedure.
  • Step 12
  • Put the egg yolks in a bowl, add the sugar and beat well with a whisk until the mixture is white and thick. Sift in the cake flour and cornstarch and mix until well combined.
  • Step 13
  • Take out the vanilla pod from the heated milk in Step 10. Pour the milk into the egg yolk mixture in Step 12 a little at a time.
  • Step 14
  • Strain the mixture in Step 13 into a saucepan and cook over low heat, stirring constantly to keep it from burning.
  • Step 15
  • Keep cooking and stirring until it has thickened.
  • Step 16
  • If it looks like the top photo, and just drips when dropped from a whisk, it's not nearly ready. When it looks like the bottom photo and drops in thick dollops, it's done.
  • Step 17
  • When it becomes thick and smooth, remove from the heat immediately and mix in the rum. Spread it into a shallow container,and smooth the surface. It will become a bit firmer when chilled.
  • Step 18
  • Cover with plastic wrap to prevent it from drying out, put gel ice pads on top and under it to cool it down quickly, then chill in the refrigerator.
  • Step 19
  • Finish making the tart crusts. Lay parchment paper on top of the chilled tart crusts and put pie weights on it. Be sure to use these to keep the tart crust from puffing up.
  • Step 20
  • Preheat the oven to 180 ℃, then turn down the temperature to 170 ℃ and bake for 25-30 minutes. When the edges start to turn brown,about halfway through,take the tarts out and carefully remove the pie weights.
  • Step 21
  • *The edges will turn brown 15 minutes after baking. Return the pan to the oven and bake until the bottoms are browned as well.
  • Step 22
  • After baking, cool slightly and brush with egg white (not listed). Bake again for 5 minutes at 140 ℃ to dry them out.
  • Step 23
  • *Use the egg whites left over from the custard to brush on the tarts. This makes a protective coating,and keeps the filling from soaking into the crust.
  • Step 24
  • Let cool completely after baking and carefully take them out of the molds.
  • Step 25
  • Make the filling. Bring the cream cheese to room temperature and knead with a spatula until soft.
  • Step 26
  • *If you heat it in the microwave, it'll become too soft, so soften it by leaving it at room temperature for a while.
  • Step 27
  • Knead the chilled custard with a spatula until smooth, as well.
  • Step 28
  • Stir the custard and cream cheese from Step 25 together just until evenly blended. Don't over-mix, or it won't have a nice, smooth texture.
  • Step 29
  • Put the mixture in a pastry bag with a plain tip and pipe a generous amount into the cooled tart shells. Pipe any leftovers in mounds in the middle of the tarts.
  • Step 30
  • Place the drained peach compote on top of the tarts (the peaches are cut in half).
  • Step 31
  • Brush the tops with nappage and sprinkle the edges with powdered sugar. You can do this nicely by covering the peach with a round piece of parchment paper and sprinkling the sugar. Lastly, garnish with mint leaves.
  • Step 32
  • Chill in the refrigerator before serving. Try to eat the tarts the same day they're made while the crust is still crisp.
  • Step 33
  • This recipe is really delicious, so I highly recommend it. Making the tart crust is a bit of a bother, though.
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