Recipes
Peach Walnut Cream Tarts
Feb
PEACH WALNUT CREAM TARTS
Ingredients
Pastry Cream:
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/4 cup MAYA Cornstarch
- 1/2 teaspoon salt
- 2 pieces eggyolks
- 2 tablespoons butter
For the Crust:
- 1 cup MAYA All-Purpose Flour
- 1 cup graham crackers crumbs
- 1/2 cup finely chopped walnuts
- 4 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
For the peach topping:
- 1 can peach halves reserve syrup
- 1 tablespoon unflavoured gelatin powder
Instructions
For the Pastry Cream:
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Heat the milk with vanilla in a medium saucepan over medium heat until just below a simmer.
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In a bowl, blend and whisk sugar, corn starch, salt and eggyolks until thick and pale.
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Slowly pour hot milk to the egg mixture and then return the mixture to the saucepan. Whisk mixture constantly over medium heat until thickened and glossy for about 2 minutes.
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Stir in the butter then cool to room temperature. Chill completely until ready to use.
For the crust:
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Preheat the oven to 350°F/180°C. Lightly grease 8 mini tart pans.
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Combine the flour, graham cracker crumbs, chopped walnut, sugar and salt in a bowl. Add the melted butter and mix until you have an even crumbly texture.
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Divide the crust mixture into each tart pan and press it into the bottom and all the way up the sides of each cup. Bake for 10 – 15 minutes then cool in the pan on a cooling rack before filling.
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Cut the peach halves in thin slices. Bloom the gelatin powder in 1 tablespoon cold water. Once bloomed, add 2 tablespoons hot water to dissolve the gelatin. Add the gelatin mixture in the peach syrup. Set aside.
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Once the crusts are cooled, fill it with the pastry cream. Carefully arrange the peach to form a flower. Brush this with the peach syrup mixture.
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Cool to set the gelatin and cream. Serve.