Caipirinha – Tart with Braised Peaches
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter, cold and in pieces
- 80 g powdered suar
- 1 teaspoon vanilla extract
- 1 pinch (s) salt
- 1 egg (s)
- 220 g flour, sifted
For the cream:
- 6 egg yolks
- 60 ml cachaça
- 90 g cane suar
- 1 lime (s), juice and grated zest
- 1 ½ sachet Gelatine Fix
- 200 g cream
- 1 pack cream stabilizer
For covering:
- 500 g peach (s), cut into wedes
- 30 grams sugar
- 2 packs vanilla sugar
- 1 tablespoon lime juice
Print Recipe
Pin Recipe Instructions
- Shortcrust:
- Mix the butter, powdered sugar, vanilla and salt with the dough hook of the mixer. Add the egg and keep stirring.
- Now stir in the flour just long enough to make a smooth dough. Now wrap the dough in cling film and place in the refrigerator for at least 1 hour before further processing.
- Put in a 28 mm tart pan and prebake at 175 ° for about 18 minutes; then let it cool down.
- Cream:
- Beat the egg yolks, cachaca, cane sugar and lime zest with the mixer in a water bath for about 5-8 minutes; the volume should increase and the cream should thicken. Stir in lime juice, stir in gelatine fix for about 1 minute and place the cream in the refrigerator until it starts to gel.
- Then whip the cream until stiff and fold in carefully. Now spread the cream on the tart base and let it set in the refrigerator for at least 3 hours, or better overnight.
- Covering:
- Mix the peach wedges with sugar and lime juice in an ovenproof dish. Braise in the oven at 160 ° for 20 minutes on the middle rack.
- Then take the peaches out of the oven, let them cool completely and then spread them on the tart.
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