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Peach brandy greatly lifts the flavours here, especially if the peaches are slightly underripe. The addition of hazelnut brittle really sets off the flan, not only with its flavour but also with its contrasting crunchy texture.
Servings 8
Calories 423 kcal
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins

Ingredients
 

  • 375 g pack ready-made sweet dessert pastry
  • 5 ripe peaches, skinned, halved, stoned and sliced
  • 150 ml carton double cream
  • 2 large egg yolks
  • 1 large egg
  • 100 g Carnation Condensed Milk
  • 2 tbsp brandy (peach brandy if you have it
  • 200 g caster sugar
  • 25 g blanched hazelnuts, roasted and chopped
  • you will also need a 20cm (8") spring-form cake tin greased and base lined with baking parchment

Instructions
 

Peaches

  • Place the peaches in a large bowl of boiling water for 30 seconds. Then, remove and peel away the skins.

Pastry Base

  • Preheat the oven to 200C, 400, Gas Mark 6.
  • On a lightly floured surface, roll out the pastry to line the tin, allowing the excess pastry to hang over the sides of the tin.
  • Prick the base with a fork and chill in the refrigerator or freezer for 10 minutes.
  • Cover the pastry base with baking parchment, fill with baking beans, and bake for 10 minutes.
  • Remove the beans and paper and return to the oven for a further 10 minutes. When cool, take a sharp knife and cut away the excess pastry, leaving a neat edge.
  • Reduce the oven temperature to 180C, 350F, Gas Mark 4.
  • Arrange the peaches in the pastry case. Heat the cream until nearly boiling.
  • Mix the egg and egg yolks, condensed milk and brandy.
  • Pour the hot cream onto the egg mixture, whisking continuously, then pour the custard into the pastry case.
  • Bake for about 20 minutes until lightly set: the centre should still be slightly wobbly.

Hazelnut Brittle

  • Place the sugar in a thick bottomed pan and melt over low heat, occasionally stirring, until the caramel turns brown in colour.
  • Add the hazelnuts, then pour onto baking parchment.
  • Lift the paper carefully, allowing the caramel to run into a thin layer.
  • When cool, snap into shards and scatter over the tart.
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Nutrition Facts
Peach Custard Tart with Hazelnut Brittle
Amount per Serving
Calories
423
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Cholesterol
 
95
mg
32
%
Sodium
 
262
mg
11
%
Potassium
 
262
mg
7
%
Carbohydrates
 
67
g
22
%
Fiber
 
3
g
13
%
Sugar
 
41
g
46
%
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Carnation, Fruit, Heavy Cream, Pies / Flans / Tarts, Tarts
Cuisine British
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