This gorgeous Peach and Strawberry Tart is made with just a few basic ingre∂ιєnts! It’s best eaten chilled, and it’s the ideal dessert for a hot summer evening. A fresh fruit tart, such as this one, can be made the night before and stored in the refrigerator until ready to serve. It’s best if you bake the crust a day or two ahead of time to prevent it from getting soggy.
Yield: 10 SERVINGS
Prep time: 1 HR
Cook time: 20 MIN
Total time: 1 HRS 10 MIN
FOR THE CRUST:
1 cup crushed cookies
6 tablespoons melted butter
FOR THE CUSTARD FILLING:
2 cups milk
⅔ cup cornstarch
3 egg yolks
¾ cup sugar
FOR THE JELLY:
1 cup water
3 tablespoons sugar
3 teaspoons gelatin
TO MAKE THE CRUST:
Line a 9-inch tart pan with parchment paper. Set aside.
In a large mixing bowl, mix together the crushed cookies and butter until moistened.
Using a spoon, press the dough evenly into the bottom and up the sides of the tart pans. Put in the fridge to let it set. While waiting, let’s make the filling..
TO MAKE THE CUSTARD FILLING:
Into a saucepan, add milk, cornstarch, 3 yolks and vanilla, bring to a simmer. Once it is completely dissolved, add the sugar, stir well and bring to a boil again until it forms into custard consistency. Then remove from the heat and let it cool down for 2 minutes.
Pour the filling into the tart shell to fill ⅔ of it. Chill in the fridge for 20 minutes while making the jelly filling.
TO MAKE THE JELLY:
Into a saucepan, add water, sugar and gelatin and bring to a boil, remove from heat, let cool for 3 minutes before pouring into the tart.
Cut and arrange the canned peach into a rose shape. Put strawberries in the middle with some mint leaves (if you have any). Slice and serve.
Source: Peach And Strawberry Tart
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