Peach and Custard Tart

Peach and Custard Tart

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Author Connie Veneracion


  • 1 and 3/4 cups Graham cracker crumbs
  • 1/3 cup butter melted
  • 3 tablespoons sugar
  • 1/4 teaspoon salt

For the filling

  • 1 cup cream full fat (a.k.a. double cream or whipping cream)
  • 1/3 cup sugar
  • 1 egg
  • 1 vanilla pod (or a few drops of vanilla extract)
  • 1/2 teaspoon lemon or lime juice
  • zest of one lemon or lime (see guide for zesting)
  • 1 can peach halves drained


  • Preheat the oven to 325F.
  • Stir together the ingredients for the crust.
  • Press firmly onto the bottom and sides of a 10-inch tart pan with a removable bottom. If you don’t have one with a removable bottom, you can use a regular tart pan BUT it is likely that the first slice you cut and serve will fall apart.
  • Bake the crust for 7 minutes.
  • Cut the peach halves into two.
  • Make the custard filling. In a bowl, stir together the cream, egg, sugar and half of the zest.
  • Split the vanilla pod, scrape off the seeds inside, stir the seeds into the cream (don’t throw away the pod — use it to make vanilla sugar).
  • Stir the lemon juice into the cream mixture.
  • Pour the custard filling into the baked crust.
  • Drop the peaches into the filling — use just enough to bring the level of the custard to almost within the top of the tart pan. Sprinkle the remaining zest over the peaches and custard.
  • Bake for 25 minutes.
  • Cool the the peach and custard tart. Chill for a few hours. Slice and serve.