Whole Peach Happiness Tart 🍑

Peaches are delicious, aren't they?
I received some wonderful peaches the other day,
and I thought it would be a waste to just eat them as they are,
so I made a cute-looking peach tart♪

Personally, I like the taste and texture of gluten-free tart crusts,
but their biggest drawback is that they are fragile.
I felt like they wouldn't be able to support the weight of large peaches, so I used wheat flour this time＾＾

But it's easy, and above all, the cream inside the peach is incredibly delicious🫶
My nephew said, "The cream... is too delicious🥺."
It's perfect in both appearance and taste, and it's sure to please both children and adults alike💓

No difficult ingredients are needed, so please give it a try✨

Peach Tart Recipe (for 4)

■ Ingredients

Tart Crust

• Salted butter: 60g

• Sugar: 50g

• Whole egg: 20g

• Cake flour: 100g

• Almond flour: 15g

Crème d'amande

• Unsalted butter: 30g

• Sugar: 30g

• Whole egg: 30g

• Blanched almond flour: 30g

Crème fromage

• Cream cheese: 120g

• Sugar: 60g

• Honey: 20g

• Heavy cream (approx. 40% fat): 120g

Topping

• Peaches: 4

■ Instructions

[Preparation]

• Bring the ingredients for the tart crust and crème d'amande to room temperature.

• Preheat the oven to 170°C.

• Grease the molds with butter, dust with flour, and chill in the refrigerator.

[Tart Crust]

1. Add sugar to the room-temperature butter and mix well.

2. Add the whole egg in several batches, mixing thoroughly after each addition.

3. Sift in the cake flour and almond flour, and mix until the dough comes together firmly.

4. Flatten to an even thickness and chill thoroughly in the refrigerator until firm.

5. Once the dough is chilled and firm, roll it out with a rolling pin and cut it into four pieces to fit the molds.

6. Press the cut dough into the molds and keep chilled in the refrigerator.

[Crème d'Amande]

1. Add sugar to the room-temperature butter and mix until smooth and uniform.

2. Add the whole egg in about four batches, mixing thoroughly with a whisk after each addition until smooth.

3. Add the almond flour and mix until the powdery texture disappears.

4. Divide the creme d'amande into four equal portions, place them into the lined tart molds, and bake in an oven at 170°C for 25 minutes.

5. Once baked, let them cool down on a wire rack.

[Creme Fromage]

1. Add sugar and honey to the cream cheese and mix until smooth.

2. Gradually add the heavy cream, mixing well to ensure there are no lumps.

3. Whip until it reaches soft peaks, then keep in the refrigerator until ready to use.

[Assembly]

1. Use a knife to cut about 1 cm off the top of the peach so it is flat.

2. Use a spoon to scoop out the pit.

3. Peel the skin. If it is difficult to peel, dip the peach in boiling water for 20 to 30 seconds, then place it in ice water to blanch and peel.

4. Fill the hollowed-out peach with the creme fromage and place it on top of the cooled tart base.

*This time, I used a muffin tin to make four servings.
You can certainly use other molds, so please try it with whatever you have on hand 💓