Hello hello!I am back in Madison, after a quick trip to the UK. There will be a post regarding that soon, but for now, here's a quick post with another easy custard tart recipe! It's basically the same recipe as the earlier recipe for strawberry and earl grey custard tart, but with peaches and ginger custard.
I also tried out a different crust, which is absolutely perfect: Buttery, crumbly and firm.
Follow the recipe above, and allow dough to cool before pouring in custard. The custard recipe is as follows:3 cups whole milk
1 3 inch piece of fresh ginger, grated
1/3 tsp salt
3/4 cup of sugar
4 1/2 tbsp cornstarch
3 large eggs
6 tbsp unsalted butter
1. Grate about 1 inch of ginger.
2. Heat milk together with ginger, both grated and whole in a pan on the stove to before boiling point.
3. Whisk together sugar, cornstarch, and eggs until smooth.
4. Remove whole ginger and pour about 1 cup of hot (NOT BOILING) milk into the egg mixture. Whisk until the mixture is smooth and has thickened slightly.
5. Pour the egg/milk mixture slowly into the heated milk. Whisking constantly, bring the mixture to the boiling point.
5. Once the mixture has thickened to the consistency of custard remove from heat and quickly strain it through a sieve into a bowl (you can skip this if you don't have a sieve.)
6. Add the butter in chunks to the warm custard and cream until combined.
7. Put custard in the refrigerator to cool, covering it so that the plastic wrap is touching the surface of the custard. (This prevents a skin from forming.)
Once the custard is cool, pour it into the tart crust and let it settle in the fridge. In the mean time,attend to the peaches:
4-5 Ripe peaches, thinly sliced
1 tbs apricot preserves
water
1. Slice peaches, removing skin if desired.
2. Toss peaches with apricot preserves diluted with a little water, so that the are evenly coated. This will prevent them from drying out.
3. Arrange peaches on top of custard and replace in refrigerator to cool.
Enjoy!
