PEACH WALNUT CREAM TARTS
- 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
For the Pastry Cream:
Heat the milk with vanilla in a medium saucepan over medium heat until just below a simmer.
In a bowl, blend and whisk sugar, corn starch, salt and eggyolks until thick and pale.
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.
Stir in the butter then cool to room temperature. Chill completely until ready to use.
For the crust:
Preheat the oven to 350°F/180°C. Lightly grease 8 mini tart pans.
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.
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.
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.
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.
Cool to set the gelatin and cream. Serve.