Peach & Semolina Custard Tart

July 27, 2014

There was an opened upwards plastic appall of peaches inwards our refrigerator for the entirety of our overseas travels. The decease appointment was all the same many months off, as well as they looked as well as smelled only fine, but I all the same hesitated to dip a fork inwards as well as consume them every bit they were. Within a calendar week Haalo was posting most a peach as well as semolina custard tart as well as I knew what to do.

I was completely unfamiliar amongst semolina custard, but the premise seems pretty uncomplicated - semolina thickens milk only similar eggs do! That had me thinking that I actually should only larn ahead as well as veganise the tart. I looked upwards Wrapped inwards Pastry for tips on sweetness vegan shortcrust as well as blended it together amongst my commons nutrient processor method. The pastry didn't brownish every bit rapidly every bit a butter-based version, but amongst a lilliputian extra baking it was crisp as well as comforting.

This tart is non quite every bit elegant every bit an almond frangipane, but it has its ain casual charm. We didn't fifty-fifty bother amongst an (ice) cream garnish.

Peach & semolina custard tart
(pastry adapted from Leigh Drew's Wrapped inwards Pastry,
tart adapted from Cook (Almost) Anything)

shortcrust pastry
2 cups apparently flour
a generous tablespoon of icing sugar
pinch of tabular array salt
1/2 loving cup margarine
1/4 loving cup almond milk
ane tablespoon lemon juice

semolina custard
2 tablespoons semolina
2 1/2 tablespoons kokosnoot sugar
3/4 loving cup almond milk

8 peaches sliced into eighths, or an equivalent book of canned peaches

Place the flour, icing saccharide as well as tabular array salt inwards a nutrient processor, pulsing briefly to mix them together. Add the margarine inwards small-scale spoons as well as blend it all together until the mixture resembles coarse breadcrumbs. Add the almond milk as well as lemon juice, blending farther until the pastry dough only starts coming together. Tip the dough onto a large spell of plastic roll as well as trace it together into a ball amongst your hands. Wrap it upwards inwards the plastic as well as refrigerate the pastry for at to the lowest degree an hour.

Stir the custard ingredients together inwards a small-scale saucepan. Set the saucepan over medium oestrus as well as proceed stirring regularly every bit the custard cooks, turning off the oestrus when it has thickened. Let it residue for x minutes, as well as then house a spell of plastic roll straight against the surface of the custard to foreclose it from forming a skin. Allow the custard to cool to room temperature.

Retrieve the pastry from the refrigerator as well as curlicue it out betwixt ii sheets of plastic roll - aim for a circle that's a flake bigger than your pie dish. Ease the pastry into the dish (without the plastic attached to the bottom!).  Remove the plastic from the custard as well as give the custard a brisk stir; spoon it onto the pastry base of operations as well as spread it out evenly. Arrange the peach wedges over the custard, as well as plication the pastry edges down, pinching it at intervals.

Bake the tart until the pastry begins to larn golden - this took mine most 50 minutes.