I tried, I really tried to postpone this post until we get back from the holiday but I just gave up. Better to say, I gave in to this tart. I thought I would be an awful, selfish person if I would not share this recipe with you today. Because it is just fabulous, no kidding, and I know that you are not supposed to talk about your own creations in superlatives, but what is good is good.
So, I leave you with the gorgeous tart for now. I really recommend a try, you will definitely not regret it. See you back in two weeks!
Oh and I almost forgot. My online magazine, The Spoon had 15 000 views in the first month. Amazing, thank you so much!
Nutmeg custard - Peach tart
320g puff pastry
2 egg yolk
250ml heavy cream
1 tsp ground nutmeg
3 Tbsp sugar
2 tsp corn starch
150g sugar for the caramel
Heat the oven to 180 degree. Line a 24cm diameter (about 9") spring form with baking paper. Cover the bottom and about 1.5 cm the side with the puff pastry. Pierce the bottom with a fork, and cover the pastry with parchment paper and fill with pie weight. Blind bake the tart for 15 minutes then remove pie weights. Bake the tart for another 15 minutes and let it cool.
For custard, combine heavy cream, egg yolk, corn starch and nutmeg in a sauce pan. Over medium heat let the custard thicken stirring continuously. Add 20g butter and 3 tablespoon sugar. Pour the custard into the tart shell.
Heat up sugar in a sauce pan until it turns into golden caramel. Take the pan off of the heat and stir in 50g butter. Add peach wedges and return to heat. Cook for a few minutes, then let it cool to room temperature. Spoon over custard and serve with whipped cream.