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Peach Pot Tart

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Peach Pot Tart

The perfect peach pot tart recipe with a picture and simple step-by-step instructions.

  • 3 tbsp Margarine
  • 200 ml Buttermilk
  • 200 g Whole wheat flour
  • 2 Pc. Eggs
  • 1 tsp Baking powder
  • 1 Pc. Lemon fresh
  • 115 g Icing sugar
  • 500 g Curd
  • 250 ml Whipped cream
  • 1 Can Peaches
  1. Work the thea, eggs, buttermilk, 40g sugar, baking powder and flour into a smooth dough. Heat Thea in a pan and fry the pancakes. Let cool down. In the meantime, beat the whipped cream. Mix the curd cheese, lemon juice and remaining sugar until creamy, fold in the whipped cream. Cut out circles out of the pancakes and put a pancake in the stacking professional from Tupperware® as a base and then repeat the peaches cut into wedges until the mold is full. Chill the molds. Garnish with mint, cream and peach and serve.
Dinner
European
peach pot tart

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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