Скачать или смотреть Fresh Peach Tart, A Perfect Summer Recipe (Sub) 丸ごと桃タルト (字幕)

Hello everyone! It's Oishii Munch and I present to you my fresh whole peach tart. When I first had a taste of this tart, it felt like poetry. The juicy peach intermingling with the crunchy and crumbly vanilla tart- they were a match made in heaven 😋 This succulent dessert is summer’s perfect bite.

Japanese white peaches are so sweet and probably the juiciest fruit I have ever tried. I paired these white peaches with a vanilla pate sucree (tart which has been made with the creaming method) and a classic vanilla diplomat cream (custard which has been mixed with whipped cream). (The pate sucree has the perfect baking time, so please give it a try.)

Double the vanilla means double the fun this summer. You only need a few ingredients for this dessert! Trust me, it is so worth giving a try! Try it and let me know how it goes!

#summer #peach #tarte

00:23 Tartlet Dough
02:42 Chilling Tartlet Dough
02:50 Custard
05:05 Chilling Custard
05:12 Putting Tartlets into Rings
05:42 Freezing Tartlets
05:45 Baking Tartlets (first bake)
06:16 Baking Tartlets (second bake)
06:55 Making Whipped Cream
07:22 Mixing Half Whipped Cream with Custard
08:00 Preparing Peaches
08:13 How to Core Peaches
09:29 Satisfying Peach Peeling
10:12 Peach Filling
10:29 Nappage Glaze
10:57 Assembling
11:53 Decorating
12:35 How to Eat

The ingredients are below!

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Recipe:
(See video for US Imperial measurements. Metric below)
Yield: 3 tartlets, 7.5 ⌀, 2 cm in height

Tartlets:
60g butter
35g powdered sugar
½ an egg
2g salt
1 tsp vanilla
100g cake flour
14g almond flour

Diplomat Cream:
2 egg yolks
20g sugar
14g cornstarch
170ml milk
1 tsp vanilla
100g whipped cream
(Whipped cream: 200ml cream, 1 Tbsp sugar, 1 tsp vanilla)
*Set aside half for custard and half for garnish and decoration.

Peaches:
3 medium to large sized Japanese white peaches
200ml nappage + 1 Tbsp water
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Please watch the video for instructions!

POINTS:

1. Bake the tartlets straight from the freezer. If you bake them soft, they will slide down and make you sad!

2. Use cupcake lining as the lining for your tartlets. They are the perfect size.

3. Constantly mix the custard. If you don’t, you will end up with sweet scrambled eggs and well, no one wants that right?

4. The tart will seem too hard, but they are not. They’re just perfectly crunchy :)