Summary

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

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Instructions

1. Shortcrust:
2. Mix the butter, powdered sugar, vanilla and salt with the dough hook of the mixer. Add the egg and keep stirring.
3. 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.
4. Put in a 28 mm tart pan and prebake at 175 ° for about 18 minutes; then let it cool down.
5. Cream:
6. 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.
7. 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.
8. Covering:
9. 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.
10. Then take the peaches out of the oven, let them cool completely and then spread them on the tart.