Peach tartlet

Name: Peach tartlet
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 2 Eggs (size M); 1 Egg yolk (size M); 125 g Sugar; 40 g Cornstarch; 450 ml Milk; 75 g Fresh cream; 1–2 small white peaches; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
2 Eggs (size M)
1 Egg yolk (size M)
125 g Sugar
40 g Cornstarch
450 ml Milk
75 g Fresh cream
1–2 small white peaches
7-10 Tbsp Grease

Directions

1
Dough Puff pastry 5-10 minutes before processing from the refrigerator. Mix eggs, egg yolk, 75 g sugar and starch in a bowl. Heat milk, crème fraîche and 50 g sugar while stirring. Stir half of the milk mixture into the egg-sugar mixture, then put it back into the pot. Bring the egg mixture briefly to the boil while stirring. Let the mixture cool down slightly
2
Grease the hollows of a muffin tray well. Cut out circles (8-9 cm Ø) from the puff pastry and place them in the hollows, pressing firmly at the edges. Put the tray in a cool place. Place the remaining dough on top of each other and roll out again. Cut out remaining circles
3
Wash and stone the peaches and cut them into thin slices. Spread the pudding cream in the hollows, then cover with peach slices. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Take out, let cool and remove from the trays. Serve tartlets lukewarm or cold
4
Waiting time approx. 20 minutes