Peach tart

Ingredients for 14 servings:

• 225 g flour
• 100 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 100 g butter
• ½ tsp baking powder
• 1 can peach(s) , (filling quantity 420g)
• 18 ½ g pudding powder, vanilla (1/2) pack)
• 25 g sugar
• 250 ml peach juice (drained amount + top up with water if necessary)
• 1 egg yolk
• 1 tbsp milk
• 250 ml milk
• 18 ½ g pudding powder, vanilla (1/2 pack)
• 40 g sugar
• 200 g whipped cream
• 3 sheets of gelatin

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

small, fine seduction

For the dough, put the flour, sugar, vanilla sugar, baking powder, and egg in a mixing bowl. Add the butter/margarine in pieces and knead into a smooth dough. Roll out the dough thinly and, using a glass, cut out circles. Place them in a greased and floured muffin tin, pressing them lightly and extending them to the edge (you can also press the dough into paper baking cups placed in the muffin tin). Cut out the same number of circles again for the lid and pierce them several times with a fork. For the filling, drain the peaches, reserving the juice. If necessary, make up to 250ml with water or peach nectar. Cut the peaches into thin slices and then into small pieces. Mix the custard powder and sugar with 3 tablespoons of the juice, bring the remaining juice to a boil. Stir in the mixed custard powder, bring to a boil briefly, set aside, and stir in the peach pieces. Let cool slightly. Spoon the peach mixture into the individual molds on the dough, then place the lids on top and press gently into the edges. Whisk the egg yolk with the milk and brush the lids with it. Bake in a preheated oven at 180°C for 25-30 minutes until golden brown. Allow to cool in the mold and then turn out. Allow to cool. For the cream, make a pudding from the pudding powder, milk, and sugar. Soften the gelatine, squeeze it out, and dissolve it in the still-hot pudding while stirring. Transfer the pudding to a bowl and allow to cool. Whip the cream until stiff and fold into the pudding (the pudding can also be slightly lukewarm). Chill the cream for at least 1 hour. Fill a piping bag with the cream and decorate the tarts with it.