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.
Recipe by The Novice Housewife at http://www.novicehousewife.com/2017/12/06/peach-curd-tarts-basil-whipped-cream/