Peach Tart Recipe｜Ohyoo Cooking

Make tart crust, mix softened butter at room temperature with powdered sugar and salt well.

Add one egg yolk and mix well, then add almond powder and mix again, sift the flour and mix well. Wrap the dough in plastic wrap and refrigerate for two hours.

Take out the dough, slice it, roll out a circle bigger than the tart circle, about 2mm thick, put it into a mold, chill it for half an hour and then cut off the excess dough.

Put baking paper in the dough, then add a heavy stone to prevent the tart crust from puffing up when baking (you can put soybeans if you don't have a heavy stone), then bake.

To make the almond cream filling, add the softened butter to the sugar, mix well and add the egg mixture in batches. Quickly stir until the egg mixture is completely absorbed.

Add the almond powder and oolong tea powder, mix well, then put into a laminating bag, squeeze into the baked tart shell and bake.

Remove from the oven and let cool. Whip the yogurt cream, add the heavy cream to the yogurt powder, mix slowly by hand first to incorporate the yogurt powder, then whip.

Squeeze the whipped cream onto the tart and use a ball scooper to scoop out spherical peaches to decorate the cream.

Equipment Needed

Spice Level:

Dietary