Peach Cream Tartlet

Rating: 3.31 / 5.00 (35 Votes)

Total time: 1 hour

Servings: 21.0 (servings)

For the floor:

For the peach cream:

For the peach puree:

For decoration:


For peach cream tart, beat eggs with sugar until foamy, stir in sour cream, oil, grated almonds and cocoa. Fold in the flour mixed with baking powder.

Preheat the oven to 160 degrees Celsius. Spread the dough on a baking tray lined with baking paper and bake for approx. 25 minutes. Let cool slightly, remove baking paper and cover with a cloth to cool.

For the peach cream, soak gelatin in cold water. Whip the cream until stiff. Finely puree peach, sugar, lemon juice and sparkling wine in a smoothie (or with a hand blender).

Squeeze gelatin well, dissolve in some warm peach juice and stir into pureed peach cream. Fold in whipped cream and chill for approx. 1 hour.

In the meantime, cut out circles from the cake base to the size that they fit into the confectioner’s baking cups and place them in the cups as a base. Spread the peach cream on the cake base and chill again for about 1/2 hr.

For the peach puree, soak gelatin in cold water. Heat some peach juice and dissolve the gelatin in it. Puree peach with peach juice in a smoothie (or with hand blender), stir in dissolved gelatin and chill for about 1/2 hr.

Spread peach puree over peach cream with a spoon. Refrigerate the tartlets preferably overnight. Whip the cream with cream stiffener and a little sugar until stiff, decorate the tartlets with it and decorate with chocolate decorations.

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