Peach and Strawberry Cream Tart
Ingredients for the Sable Breton:
- ½ cup (100 g) granulated sugar
- 7 tbsp (100 g) unsalted butter, room temperature
- 2 egg yolks
- Zest of 1 lemon
- ½ tsp salt
- 1 cup (125 g) all-purpose flour
- ½ tsp baking powder
Ingredients for the Whipped Cream Topping:
- 1 ½ cups (360 ml) heavy whipping cream, cold
- ¼ cup (30g) powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp full fat cream cheese or mascarpone
Ingredients to finish:
- 1 pint strawberries, sliced
- 1 ripe peach, sliced
- Basil or mint leaves to decorate, optional
Serves 6
Instructions:
- Preheat your oven to 350F/175C.
- Butter a 9” (23 cm) pie dish.
- In a mixer bowl, beat together the butter and sugar until soft. Add the egg yolks and lemon zest, then mix to combine. Then mix in the salt, flour, and baking powder.
- Spread over the base of your pan with an offset spatula and bake 16 to 18 minutes until golden brown across the top.
- Set aside to cool.
- For the whipped cream topping, add everything to a bowl and whip either in a stand mixer with the whisk attachment or with a hand mixer. Whip until very thick, almost like buttercream.
- Transfer to a piping bag fitted with a round piping tip.
- To assemble the tart, pipe the cream on top. Decorate with the strawberries, peaches, and mint or basil leaves.
- Keep refrigerated until serving.
Recipe by Molly Wilkinson of MollyJWilk Pastry
