Peach and Lemon Cream cake

This Peach and Lemon Cream Tart combines a buttery crust, a luscious lemon cream filling, and sweet peaches in syrup. Topped with sliced almonds and a dusting of icing sugar, it’s a perfect dessert for any occasion.

Preparation Time

• Total Time: 1 hour 30 minutes
• Prep Time: 30 minutes
• Cook Time: 1 hour

Ingredients

For the Crust:

• 1 egg
• 100 g sugar
• 8 g vanilla sugar
• Zest of 1 lemon
• 140 g butter, softened
• 300 g 00 flour
• 10 g baking powder

For the Cream Filling:

• 400 ml milk
• 2 egg yolks
• 5 tablespoons sugar
• 8 g vanilla sugar
• 3 tablespoons corn starch
• 3 tablespoons sour cream or mascarpone
• 30 ml lemon juice

For the Topping:

• 800 g peaches in syrup, drained and sliced
• 1 egg white, lightly beaten
• Sliced almonds

For Garnish:

• Icing sugar

Directions

1. Prepare the Crust:
   1. In a large bowl, beat 1 egg with 100 g sugar and 8 g vanilla sugar until light and fluffy.
   2. Add the lemon zest and softened butter, mixing until well combined.
   3. Gradually add the 300 g of flour and 10 g of baking powder, mixing until a dough forms.
   4. Press the dough into the bottom and up the sides of a 25 cm tart mold. Prick the bottom with a fork and set aside.
2. Prepare the Lemon Cream:
   1. In a saucepan, heat the 400 ml of milk over medium heat until just boiling.
   2. In a separate bowl, whisk together the 2 egg yolks, 5 tablespoons sugar, 8 g vanilla sugar, and 3 tablespoons corn starch until smooth.
   3. Slowly pour the hot milk into the egg yolk mixture, whisking constantly to avoid curdling.
   4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
   5. Remove from heat and stir in 3 tablespoons sour cream or mascarpone and 30 ml lemon juice until smooth.
   6. Let the cream cool slightly.
3. Assemble the Tart:
   1. Pour the lemon cream filling into the prepared crust, spreading it evenly.
   2. Arrange the drained and sliced peaches over the top of the cream.
   3. Brush the edges of the crust with the beaten egg white and sprinkle with sliced almonds.
4. Bake the Tart:
   1. Preheat the oven to 180°C (static).
   2. Bake the tart for 30 minutes, or until the crust is golden and the filling is set.
   3. Let the tart cool completely.
5. Garnish and Serve:
   • Dust the tart with icing sugar before serving.

Serving Suggestions

• Serve the tart chilled or at room temperature.
• Perfect with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Tips

• Ensure the lemon cream is well-cooked to avoid a runny filling.
• You can substitute fresh peaches for canned if preferred; adjust the sugar accordingly.

Nutritional Benefits

• Contains vitamin C from the lemon and peaches.
• Provides calcium and protein from the milk and eggs.

Dietary Information

• This recipe contains gluten, dairy, and eggs.

Storage Tips

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• The tart can be frozen; thaw in the refrigerator before serving.

Why You’ll Love This Recipe

• A delightful balance of sweet and tangy flavors.
• Buttery, flaky crust with a creamy, luscious filling.
• Easy to prepare and visually appealing.

Conclusion

Enjoy this Peach and Lemon Cream Tart as a delightful end to any meal. Its combination of flavors and textures is sure to impress family and friends.