Peach curd tart with basil whipped cream-All the goodness of lemon curd but with peaches. Served with a generous serving of basil flavored whipped cream, makes these peach curd tarts a great dessert.

Peach tarts with basil cream

I love pies, tarts and the likes. I love anything sweet basically. Today I am sharing this recipe for peach curd tarts with basil whipped cream. Peaches are no longer in season (and to be honest this recipe for peach curd tartlets was made in August and only now have I got around to posting it), but the recipe (inspired from here) works great with canned peaches, which is what I have used here.

You could sub the peaches with fruit that is in season. Strawberries would be a great thing to make this tart with and would go beautifully with the basil whipped cream.

The basil cream is the real star here. I couldn’t stop licking it when I made it. And paired with the peach curd, this tart was a winner.

Peach tarts withs basil cream

I have been binge watching on a lot of Amazon and netflix series. I just finished with Trial and Error on Amazon prime and I loved it. The series has two of my favorite genres- courtroom drama and comedy rolled into one, in the form of a spoof on crime documentaries. John Lithgow ( from 3rd rock from the Sun) is delightful as always, and everyone else in the series has done a brilliant job. Somebody on IMDB described it as Law & Order meets Parks and Recreations and I couldn’t agree more. Have you seen it?

What are the current Netflix/Prime series or even movies you are watching? Would love some suggestions.

And if you get to try this recipe, please tag me in your pictures on instagram, facebook, twitter or leave a comment here.

5.0 from 2 reviews
Peach Curd Tarts with Basil Whipped cream
 
All the goodness of lemon curd but with peaches. Served with a generous serving of basil flavored whipped cream, makes these peach curd tartlets a great summer dessert.
Author:
Recipe type: Dessert
Serves: 1 full sized tart or 4 tartlets
Ingredients
For tart shells:
  • 250 grams flour
  • ½ tsp salt
  • ½ tsp sugar
  • 125 grams cold unsalted butter, cut into small pieces
  • ¼ cup very cold water plus 1 tsp vinegar mixed in
Filling:
  • 1 cup peach puree (you can use canned or fresh peaches)
  • 4 egg yolks
  • ⅔ cup sugar
  • 2 tsp vanilla
  • 5 tbsp butter, at room temperature
  • 2 tbsp lemon juice
To serve:
  • 1 cup unsweetened whipping cream
  • 1 tbsp icing sugar
  • ¼ cup basil leaves
  • ½ tsp vanilla
Instructions
  1. Puree the peach halves in a blender until smooth.
  2. In a heat proof bowl set over a pan of simmering water, place the pureed peach, sugar, yolks and lemon juice. Cook for 20-30 minutes, stirring occasionally, until thickened and a back of spoon gets coated. Remove from heat, and add the butter a tbsp at a time, mixing well after each addition. Add the vanilla. Mix well. Remove into jar, cover with cling film and let chill for an hour at least. Make the tart shell.
  3. Sift the flour, salt and sugar together. Add the butter to the sifted flour mixture and cut it into the flour with a pastry scraper, working until the pieces of butter are the size of dried lentils.
  4. Pour the water-vinegar into the butter-flour crumb mixture. Working quickly and smoothly incorporate the liquid until the dough holds together, adding additional water, if necessary. Do not overwork the dough.
  5. Gather the dough together, form into a disk and wrap it in plastic and refrigerate at least for 30 minutes before rolling it out into the required shape.
  6. When ready to bake roll the dough out to a 10 inch circle (1/4th inch thick), or if making tartlets make smaller circles to fit your tartlet shells. Transfer the rolled out circle to the tart pan. Using your fingertips, gently press the dough into the pan to make a neat fit. Pinch any excess dough off. Prick base with fork. Cover with cling wrap and refrigerate for 30 minutes to chill.
  7. Preheat oven to 180 C. Line the tart shell with parchment paper, and fill dried chickpeas or rajma beans. Bake for about 15 minutes, then remove the beans and cook for about 5 minutes more, until crust is golden brown. Let cool.
  8. Rinse and dry basil well. In a food processor, purée the basil leaves. Beat the cream till soft peaks form. Add the basil puree, sugar and vanilla, and beat a few minutes more till stiff peaks are formed.
  9. Fill cooled pastry shells with the peach curd. Spoon or pipe the whipped cream on top. Garnish with basil leaves and sliced peaches.

Peach tarts withs basil cream

Healthy Chocolate Brownies: Prunes lend a fudgy texture to these dense dark chocolate brownies besides making these brownies uber healthy. Instead of using processed sugar and butter, these are made with the goodness of honey and extra virgin olive oil.

Healthy Chocolate Brownies

I love brownies. They are one of my favorite desserts. This recipe for healthy chocolate brownies, adapted from here, is a healthier version of the classic brownies.

I love my brownies to be fudgy and dense, and less cake like. And this recipe yields just that.

Prunes are basically plums that have been dried naturally in the sun without undergoing any fermentation process. Prunes are a great source of Vitamin A, iron and antioxidants, and thus are great for your skin and hair.  Prunes also are a good source of potassium, helping in keeping blood pressure low and supporting bone health. 1 prune provides 3% of recommended daily fiber intake, thus are great for digestion. (source: food.ndtv.com).

Adding prunes to the classic brownies not only gives these healthy chocolate brownies a distinct taste, but you also get all the health benefits that prunes come with. By replacing the butter with extra virgin olive oil and processed sugar with honey- the classic brownie is made healthier with no compromise on taste.

If you are looking for a healthy chocolate brownie recipe, do give this a try. If you do try the recipe, please tag me in your creations on instagram, facebook or leave a comment here. Have a great Sunday!

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Bacon Spaghetti Aglio Olio!

Aglio e Olio is one of the most basic pasta sauce made from garlic and oil. By making the aglio olio with fat left from cooking bacon,  the classic spaghetti aglio olio is taken up a notch.

Bacon Spaghetti Aglio Olio

One of my favorite food bloggers is Richa, from My Food Story. I love her recipes and she had posted this recipe for bacon spaghetti aglio olio a while back and I had made a mental note to try the recipe out soon. Soon came much later, but I am glad it did.

I love bacon fat- it’s the secret ingredient when I make scrambled eggs at home. So I knew I would love it in my spaghetti aglio olio. I used my regular aglio olio recipe, which is adapted from Ina Garten’s and added Richa’s twist of bacon to it. The result – a quick weeknight dinner which will have you licking your bowls.

If you are a fellow bacon lover, this bacon spaghetti aglio olio is a must to try. Its quick, easy and absolutely delicious.

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