with DelMonte

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Peach tart and green pistachio english cream

Peach tart and green pistachio english cream

30 min
20 min
Sliced Peaches in light syrup


For the pie

1 Leaf(ves) Puff pastry

2 cans of sliced peaches (398ml)

1 Unit(s) Egg

90 Ml Apple sauce

For the pistachio crème anglaise

500 Ml Milk

5 Unit(s) Egg yolk

150 Gr Sugar

15 Ml Pistachio paste

For the garnish

4 Ball(s) Vanilla ice cream

15 Gr Pistachios


Preheat your four at 400.00 °F

  • General preparation

    Cut the peaches into thin slices. In a bowl, beat the egg. Using a knife, chop pistachios.

  • Preparation of the tart

    Cut the puff pastry portions in the size of your choice to make thin tarts. Cover the dough circles with compote and arrange the slices of peaches. With a brush, brush edges of pie with beaten egg.Place the tarts on a baking sheet lined with parchment paper and bake in oven for about 15-20 minutes. The dough should be golden brown.

  • Preparation of the english cream

    In a bowl, beat egg yolks and sugar until the mixture whitens. In a saucepan, add milk and pistachio paste. Bring to a simmer. Pour hot milk over egg mixture. Cook over low heat until the cream coats the back of a spoon.

  • To serve

    Serve the tart accompanied by vanilla ice cream. Garnish with english cream with crushed pistachio nuts .