Summer mini tarts with peaches
Summer Mini Tarts with Peaches
Imagine a summer afternoon, with the sun shining gently and a light breeze caressing your face. How about indulging in a dessert that captures all the flavors of this summer? I invite you to prepare delicious mini tarts with peaches - a perfect combination of crispy pastry and smooth vanilla cream, all topped with juicy slices of peaches. This recipe is not just a treat for the taste buds, but also a true delight for the eyes. Let's get started!
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Servings: 12 mini tarts
Ingredients
For the pastry:
- 100 g butter (make sure it is melted and slightly cooled)
- 100 g sugar
- 2 eggs
- 1 teaspoon grated lemon zest (substituted with vanilla extract, as preferred)
- ½ teaspoon baking powder
- 250 g flour
- 75-100 ml orange juice (freshly squeezed juice is ideal, but you can also use store-bought)
For the vanilla cream:
- 300 ml milk
- 50 g cornstarch
- 100 g sugar
- 2 egg yolks
- vanilla extract (or a vanilla pod, for a more intense flavor)
- 50 g butter (to give a creamy consistency)
For decoration:
- slices of peaches (fresh or from a can)
- clear glaze (you can use store-bought glaze or make one at home)
- whipped cream (optional)
Preparation
1. Preparing the pastry: In a large bowl, mix the eggs with the sugar and melted butter using a mixer. Make sure the ingredients are well combined and the mixture becomes fluffy. Add the vanilla extract (or lemon zest, if preferred) and continue mixing.
2. Incorporating the dry ingredients: In another bowl, mix the flour with the baking powder. Gradually add the flour mixture to the egg mixture, alternating with the orange juice. Mix until you obtain a smooth and fluid dough. If you find it too thick, feel free to add a little more orange juice.
3. Baking the tarts: Prepare the mini tart molds, greased well with butter. Pour the dough into each mold, filling them about 2/3 full. Bake in a preheated oven at 170-180 degrees Celsius for 15-20 minutes, until golden. Let them cool in the molds for a few minutes, then carefully remove them and transfer to a cooling rack.
4. Preparing the vanilla cream: In a pot, combine the milk, sugar, egg yolks, and vanilla extract. Mix well, then add the cornstarch. Place the mixture over low heat, stirring constantly until it starts to boil and thickens. Once the cream has thickened, remove it from the heat and add the butter, mixing well until it melts and integrates. Let the cream cool slightly.
5. Assembling the tarts: Once the tarts are cooled, fill each tart with the warm vanilla cream. Arrange the peach slices on top, then pour the clear glaze to give a shiny and appetizing look.
6. Serving: Decorate each tart with whipped cream, if desired, and let them chill in the fridge for a few hours before serving. These mini tarts are just as delicious cold, so don’t rush to consume them!
Practical tips
- Peaches: Choose ripe but firm peaches to avoid them turning mushy during baking. Canned peaches can be used, but make sure they are well drained.
- Cornstarch: If you don’t have cornstarch, you can use flour, but the cream won’t be as smooth. Cornstarch helps achieve a more delicate texture.
- Glaze: To make a homemade glaze, combine 100 g of sugar with 50 ml of water and boil until it reaches the desired consistency. You can also add a few drops of citrus juice for a fresh taste.
Possible variations
- Mixed fruits: Instead of peaches, you can use plums, apricots, or even blueberries for a different twist on your tarts.
- Chocolate cream: If you are a chocolate lover, try swapping the vanilla cream for a chocolate cream. A delicious combination that will make any dessert more decadent.
Nutritional benefits
These mini tarts are a source of vitamins, thanks to the peaches, which provide a good amount of vitamin C. Milk and butter offer calcium and healthy fats, but it’s best to enjoy desserts in moderation. Each tart has about 200-250 calories, depending on the ingredients used.
Frequently asked questions
1. Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the texture of the tarts may vary.
2. How can I store the tarts? These mini tarts store well in the fridge for 2-3 days, but it’s recommended to consume them fresh.
3. What drinks pair well with these mini tarts? A cold peach tea or a sweet white wine pairs perfectly with these delicious mini tarts.
I hope these peach mini tarts bring you joy and delight your taste buds. Cooking is an art form, and each recipe is a story in itself. So embrace your creativity and enjoy every step of the process! Enjoy your meal!
Ingredients: For the base, we need: 100 g butter, 100 g sugar, 2 eggs, a teaspoon of grated lemon zest, half a teaspoon of baking powder, a little vanilla essence, 250 g flour, 75-100 ml orange juice. For the cream, I made it from: 300 ml milk, 50 g starch, 100 g sugar, 2 egg yolks, vanilla essence, 50 g butter. Decoration: peach slices, transparent glaze, whipped cream.
