Ginger-Peach Custard Tarts with Almonds and a Birthday Near-Disaster

Tuesday August 21, 2012

Elemental Custard

Don't you hate it when you stub your toes? I did it twice yesterday on the same damn table. It's metal. It hurt a lot.

I really should have just moved it after the first incident. Why I don't learn from my mistakes I will never know. Like this past weekend when it was my Grandma's birthday.

I have included some photos of the other desserts I made like some fruit skewers with drizzled chocolate and some ginger-peach custard tarts (which were awesome! Recipe below)

So since my Grandma is very special to me, I decided to make a mousse cake- but I wanted it to be crazy extravagant. So I decided I would stack TWO mousse cakes so they looked like a mini wedding cake... Because I totally love my grandma and wanted her to have a wicked awesome cake. And she was having 40 people over for a rager of a party so it needed to be super-sized.

Well I hit a snag. My chocolate mousse didn't look like it was setting. But overconfidant like I am I said to myself "It's fine Mara, add some more chocolate in! It will fim up ok!"

Yea RIGHT. Shut up brain. Stop leading me on dangerous paths.

Guess what happened... It didn't set. My cake was sad... and then I had an epic geographical event of the Earth's sliding tectonic plates going on on the top layer of my cake. Like- I totally should have brought it to a geology lecture so that students could observe what it looks like when rock plates shift.

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I tried to chop off the sides to decrease the amount of falling cake. Luckily thanks to my superb cutting skills (HA-right) nobody really noticed the landslide, the cake still tasted delicious. Phew- Disaster averted. But I obviously couldn't stack the cakes as planned. There's always next year!

Luckily I also made some tarts. I apologize for two tart recipes in a row. I really do love them! And these were a hit!

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Recipe: Peach Custard Tart with Almonds (or Pistachios) and Ginger

Makes: this can make 1 9-inch round OR 1 13.5-inch rectangle OR ~4 4.5 inch round tarts (use tart pans with a removeable bottom)


Par baked tart shell (follow the instructions on this page according to the PAR-bake option)
~3 peaches, pitted (you can peel them if you would like)
2 tbsp milk
2.5 tbsp butter melted
1 tbsp freshly grated ginger
2 eggs
3 tbsp flour
1/3 cup sugar
1 tsp vanilla
pinch of cinnamon

Sliced almonds
Pistachios or almonds (sliced or crushed in small pieces)
Finely diced crystallized ginger


Preheat oven to 425 degrees F. Make sure you prepare your tart dough in 9 inch round or a rectangle tart pan with a removeable bottom. Prebake for 12-15 minutes or until lightly browned. Cool on wire rack.

Slice peaches into thin slices (~1/8 inch thick) and arrange in partially baked tart shell.
Arranging a Round Tart: Starting on the edge with the rounded side facing up, layer the peaches slightly overlaping in circles to create a flower petal look.

In a bowl, beat eggs until pale yellow. Beat in sugar, melted butter, milk, ginger, flour, vanilla, and cinnamon. Mix until combined. Pour mixture over peach slices.

Sprinkle the tart with the nuts and crystalized ginger.

Bake for 10 min at 425 defrees F, then lower temperature to 400 degrees F for an additional 20 min or until the edges are golden brown. Cool to room temperature before serving.


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