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Peach custard tarts

Prep Time12 mins
Cook Time15 mins
Servings: 6


For the pastry:

  • 100 g butter
  • 1⅓ cups plain flour
  • tablespoon sugar
  • cup ground almonds
  • 2 tablespoon water


  • 3 eggs
  • cup sugar
  • 150 ml thicken cream
  • 2 teaspoon grated lemon rind
  • 1 peach peeled, cut into 1 cm cubes


  • Pre-heat oven to 200°C. Rub butter into the combined flour, sugar and almonds. Add water, mix well.
  • Knead together on a lightly floured surface until combined. Divide into six portions and roll each out to fit the base and sides of 6 x 12 cm loose bottom tart tins.
  • Bake for 10 mins or until firm, gently pressing down the centre halfway through if the pastry rises up.
  • For the filling: whisk the eggs, sugar, cream and lemon rind until combined. Spoon into the pastry shells. Bake for five minutes.
  • Divide the peach pieces between the tarts, press them into the custard. Bake for 10 minutes or until just set.
  • Stand five minutes before turning out to cool.