1cupcreamfull fat (a.k.a. double cream or whipping cream)
1vanilla pod(or a few drops of vanilla extract)
1/2teaspoonlemon or lime juice
zest of one lemon or lime(see guide for zesting)
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.
Peach and Custard Tart printed from https://casaveneracion.com/peach-and-custard-tart/ for personal use only. Not for republication nor distribution.