We did not use a single egg for making this sweet tart, I promise. Even if we wanted to, there was no choice other than hopping off to the grocer’s to grab some eggs. We ran out of eggs you see, painting them away on Easter day ! So we give you this Peach Mascarpone tart, a recipe inspired purely by what was left over.
Mascarpone peach tart
Ready to use frozen puff pastry sheet (10”x15”) - 1
Jam - 4 tbsp
Yellow or white cake crumbs - 2 1/2 cups
Mascarpone cheese/or cream cheese - 1 cup
Confectioners sugar - ¼ cup
Rum flavoring - 1 tsp
Corn starch - 2 tbsp
Milk - 2 cup
granulated sugar -1/2 cup
Gelatin - 1 ½ tbsp
Canned peaches or apricots in syrup - 8-10 halves
Thaw puff pastry, leaving a half an inch border on all sides prick or score with a knife.The unscored part will serve as an edge for the tart when the pastry is fully baked. Heat oven to 400C. Bake the puff pastry on a baking sheet for 12-15 minutes or until the pastry turns golden. Cool. Microwave jam for 1 minute. Spread it evenly over the puff pastry, refrigerate for 15 minutes. While the pastry base is getting cooled, whisk the cheese with confectioners sugar and rum flavoring, till the mixture is smooth. After the cheese mixture is ready, add the cake crumbs in 4 batches, gently mixing with a fork. Spread this mixture over the cooled puff pastry base evenly and smoothen out the top with an offset spatula. Drain the peach slices, and tap it try on paper towels. Arrange the peach halves on the pastry base with some space in between. Refrigerate 10 minutes.
Warm the milk with granulated sugar, add ½ tbsp gelatin, whisk to combine. Make a paste of cornstarch and ¼ cup water, add it to the warm milk with constant whisking, keep whisking till the mixtures thickens. The mixture needs to be of pourable consistency. Transfer the mixture into a mixing bowl with a beak to help with pouring. Keep whisking for 3 more minutes. Pour this over the prepared tart in such a way that it spreads around the peach halves.
Mix 1 tbsp gelatin with 4 tbsp water. Melt the gelatin completely by microwaving for a minute. Mix very well to make sure there are no lumps and the mixture is clear. Using a pastry brush, gently apply the gelatin mixture over the peach slices.
Refrigerate for at least 2 hours before serving