Caramelized peach & custard tart

Yield: 12 servings

Measure Ingredient
1.00 \N prepared pie shell
1 \N (deep tart pan)
1.00 quart cream
2.00 cup sugar
1.00 \N vanilla bean; split in half
7.00 \N egg yolks
2.00 pounds fresh peaches; quartered,
1 \N caramelized
1 \N whipped cream; in pastry bag
1 \N fitted with star tip
1 \N fresh mint sprigs
1 \N powdered sugar

Preheat oven to 350 degrees. In a sauce pot, combine the cream, sugar, scraped vanilla and vanilla bean. Bring the cream up to a simmer to dissolve the sugar. Simmer for about 3 to 5 minutes. Remove from the heat and discard the vanilla bean. In a mixing bowl, whisk the egg yolks until frothy. Temper the cream into the yolks. Line the pie shell with the caramelized peaches. Pour the custard over the peaches. Bake the pie in a water bath. Bake for 40 to 45 minutes or until the custard is set. Remove from the oven. Serve cold. Place a slice of the tart on a plate. Garnish with the whipped cream, mint, and powdered sugar. This recipe yields 12 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2361 broadcast 04-02-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

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