Almond Flour, baking, gluten free

Spiced peach mini tarts with vanilla custard

Hello all, for the 4th of July holiday I made some yummy peach tarts with a vanilla custard filling and they turned out great! These tarts turned out so well with the almond crust, creamy vanilla filling and luscious spiced peaches


Tools of the trade-

6 mini tart pans

Almond Crust Ingredients-

2 1/4 cups Almond flour/meal ( I use Bob’s red mill brand)

1/2 cup of sugar

6 tablespoons of melted butter

1/4 teaspoon of salt

Preparation for the crust-

preheat your oven to 350 degrees, while that is preheating mix all your ingredients together in a bowl and set aside. take your 6 tart pans and put them on a  baking sheet. spoon out some crust mixture into each pan and then flatten down to cover the bottom of the pans. then take the remainder of the dough and press  gently around the edges of the pans. once that is all done bake them for 12 mins until the edges are a golden brown.  let cool.

Spice Peaches Mixture ingredients-

4 large peaches( skin peeled off)

1/4 cup sugar

1/2 teaspoon of cinnamon

1/8 teaspoon freshly grated nutmeg

Preparation for the peaches-

peel all 4 peaches and cut into slices, toss the peaches in the bowl with the cinnamon, nutmeg and sugar, stir to combine and then let the mixture sit out for 15 mins so the peaches can macerate.  then cook the peaches mixture over medium-high heat for about 2-3 mins. set aside and let cool.

Ingredients for the vanilla custard-

2 cups milk

2 tablespoons cornstarch

1/3 cup sugar

2 eggs, lightly beaten

1 teaspoon vanilla

preparation for the custard-

I used this basic vanilla custard recipe

After the custard and the peaches are completely cooled, assemble the tarts, let sit in the frig for a few hours or over night for best results, they taste wonderful when the custard is very cold! Enjoy!

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