Peach tartlet with vanilla sauce
easy
45 mins
45 mins
Ingredients
- 100 g soft butter
- 150 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 egg (size M)
- 3 Egg yolk (size M)
- 160 g Flour
- 1 coated Tsp Baking Powder
- 1 TABLESPOON + 150 ml milk
- 4 Peaches
- 2 TABLESPOONS demerara sugar
- 1 Vanilla pod
- 150 g Whipped cream
- 1 TEASPOON Cornstarch
- 2 cl Peach liqueur
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Grease
Directions
- 1
Beat the butter, 100 g sugar, vanillin sugar and salt until creamy with the whisk of the hand mixer. Add lemon zest. Stir in 1 egg and 1 egg yolk. Mix flour and baking powder, sieve onto the fat-sugar mixture and stir in together with 1 tbsp. milk. Divide the dough into 4 greased tartlets (approx. 10 cm Ø), smooth them down
- 2
Wash, halve, stone and cut the peaches into slices. Fan-shaped on the dough, press lightly and sprinkle with brown sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes
- 3
In the meantime, cut the vanilla pod in half lengthwise, scrape out the pulp with the back of a knife. Boil 150 ml milk, cream, 50 g sugar, vanilla pulp and pod. Remove the pot from the stove, remove the vanilla pod. Mix 2 egg yolks and starch. Stir 1/4 of the milk mixture into the egg yolk mixture. Add this mixture to the remaining milk, stirring constantly. Slowly heat the sauce while stirring until it thickens. Then immediately pour it through a sieve into a cold bowl and let it cool down. Then stir in the liqueur. Take the peach tartlets out of the oven and let them cool down
- 4
Arrange the peach tarts in the moulds on plates, dust with icing sugar and decorate with lemon balm. Add vanilla sauce
- 5
Waiting time approx. 1 hour
Nutrition Facts
790 kcal
91 g
41 g
12 g
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