Caipirinha – tart with braised peaches

Ingredients for 1 servings:

• 100 g butter, cold and in pieces
• 80 g powdered sugar
• 1 tsp vanilla extract
• 1 pinch of salt
• 1 egg(s)
• 220 g flour, sifted
• 6 egg yolks
• 60 ml cachaça
• 90 g cane sugar
• 1 lime(s), juice and grated zest
• 1 ½ sachets of Gelatin Fix
• 200 g cream
• 1 pack of cream stiffener
• 500 g peach(s), in wedges
• 30 g sugar
• 2 packets of vanilla sugar
• 1 tbsp lime juice

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Shortcrust pastry: Mix the butter, powdered sugar, vanilla, and salt with the dough hook of a mixer. Add the egg and continue mixing. Now stir in the flour just enough to form a smooth dough. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before further processing. Pour into a 28cm tart pan and bake at 175°C for about 18 minutes; then let cool. Cream: Beat the egg yolks, cachaça, cane sugar, and lime zest with a mixer in a double boiler for about 5-8 minutes until frothy; the cream should increase in volume and thicken. Stir in the lime juice, stir in the gelatin fix for about 1 minute, and refrigerate the cream until it begins to set. Then whip the cream until stiff peaks form and carefully fold in. Spread the cream on the tart base and let it set in the refrigerator for at least 3 hours, or preferably overnight. Topping: In an ovenproof dish, combine the peach slices with sugar and lime juice. Bake in the middle of the oven at 160°C for 20 minutes. Remove the peaches from the oven, let them cool completely, and then arrange them on the tart.