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desserts with thermomix

Peach cream tart with thermomix

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13 May, 2023

This recipe has been sent by our friend Luz Maria Lagoa Vives. Hello companions. Well, like every pastry Friday, I stop by here to sweeten the entire group,,, with a new recipe. Puff pastry, cream and peaches, sounds delicious, right?
I encourage you to do it.

My initial idea was to add strawberries, I had them reserved in the fridge, but yesterday, when I came back from work, they had volatilized like the espetec,,, ?. So looking in the pantry, a can of peach in syrup appeared. let’s mess

Peach cream tart with thermomix

Peach cream tart with thermomix

Peach cream tart with thermomix

People

4
Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Ingredients for Peach Cream Tart with thermomix

  • 2 sheets of puff pastry
  • Icing sugar (to sprinkle on the finish)

pastry chef

  • 638ml milk
  • 375 ml cream (to mount)
  • 150 grams icing sugar
  • 4 yolks
  • 62 grams flan powder (potax brand that has no added sugar)
  • 62 grams cornstarch
  • 75 grams butter
  • Vanilla

OTHERS

  • 1 can of peach in syrup (without its juice)

Preparation of peach cream tart with thermomix

    PUFF PASTRY

    1. Unroll the puff pastry sheet, place it on a baking tray, prick it with a fork, on top of it a baking paper and a tray (so that it acts as a counterweight and does not swell excessively).
    2. Preheated oven to
    3. 200°, heat up and down
    4. Bake for 15 minutes, then remove the paper and the tray and bake for 5 minutes so that it browns a little.
    5. When cool, with a serrated knife, we will count 2 squares of 20 × 20 cm
    6. Proceed in the same way with the other sheet of puff pastry.

    CREAM

    1. Dilute the cornstarch and flan powder in 250 ml of milk
    2. Then we add it to the glass along with the other ingredients, except for the essence.
    3. 10 seconds / speed 3
    4. Then,
    5. 10 minutes / 90° / speed 4
    6. Pour into a bowl and pour in the essence. We cover the skin with film (in contact with the cream), so as not to generate a scab. When it tempers, we take it to the fridge for about 2 hours.

    MOUNTING

    1. Line the base of the mold with baking paper and sides with acetate (failing that with baking paper) 20 × 20 cm.
    2. Place a puff pastry sheet at the base of the mold, add half of the cream, smooth it out.
    3. Now around, we place peach wedges and in the middle, peach pieces.
    4. We pour the remaining cream. We smooth.
    5. We place the other sheet of puff pastry, we press lightly so that it adheres to the cream.
    6. Cover and leave in the fridge for a few hours or better overnight.
    7. Then, we unmold and sprinkle icing sugar on the surface
    8. ONLY LEFT TO ENJOY, GOOD APPRECIATION.

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    Receta por chomon