Prosecco peach tart

Name: Prosecco peach tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 5 (approx. 650 g) ripe fresh peaches; 7-10 Tbsp or approx. 10 halves (of the 850 ml tin), 2 teaspoons + 100 g sugar; 1 TABLESPOON Lemon juice; 100 g soft butter/margarine; 1 package Vanillin sugar; 1 pinch salt, 2 eggs (Gr. M); 150 g flour, 2 teaspoons baking powder; 1 TEASPOON Icing sugar; 400 ml chilled prosecco; 7-10 Tbsp or sparkling wine; 2 Cream powder bag; 7-10 Tbsp "Lemon" (without cooking;; 200 ml Water and 150 g yoghurt;; 7-10 Tbsp to the B. Aranca), 500 g whipped cream; 2 packages Cream stabiliser; 7-10 Tbsp Peach slices

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and breadcrumbs
5 (approx. 650 g) ripe fresh peaches
7-10 Tbsp or approx. 10 halves (of the 850 ml tin), 2 teaspoons + 100 g sugar
1 TABLESPOON Lemon juice
100 g soft butter/margarine
1 package Vanillin sugar
1 pinch salt, 2 eggs (Gr. M)
150 g flour, 2 teaspoons baking powder
1 TEASPOON Icing sugar
400 ml chilled prosecco
7-10 Tbsp or sparkling wine
2 Cream powder bag
7-10 Tbsp "Lemon" (without cooking;
200 ml Water and 150 g yoghurt;
7-10 Tbsp to the B. Aranca), 500 g whipped cream
2 packages Cream stabiliser
7-10 Tbsp Peach slices

Directions

1
Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Carve peaches crosswise, blanch with boiling water and rinse with cold water. Peel skin, cut peaches in half and remove the stone. Cut 8 peach halves into 3 slices each. Dice remaining 2 halves, puree with 2 teaspoons sugar and lemon juice. Put them in a cold place
2
Cream fat, 100 g sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour and baking powder and stir in briefly. Brush into the mould. Spread the peach slices on top and press down gently. Dust with icing sugar. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 30 minutes. Let them cool down
3
Put the prosecco in a mixing bowl. Add both bags of cream powder and mix briefly with the hand mixer. Then beat at highest speed for approx. 3 minutes until frothy. Chill for about 5 minutes.
4
Whip the cream until stiff, allowing the cream firmer to trickle in. Fold into the cream and spread on the peach base in waves. Chill for about 3 hours. Dribble the peach puree into the hollows with a spoon. Decorate the cake if necessary