Peach Custard Tart with Amaretti Crumb

As with all my recipes, this little number is an assembly of ingredients rather than a cook-from-scratch kinda deal. But from looking at it and how scruptious it tastes, you’d never guess that you only needed 6 ingredients to make it.

Here it is, my Peach Custard Tart with Amaretti Crumb – another H&D original.

Peach Custard Tart with Amaretti Crumb


This recipe serves 6-8.

  • 2 sheets of puff pastry
  • 500ml of vanilla custard
  • 1 egg
  • 250ml tin of sliced peaches
  • 5-10 small amaretti biscuits.
  • pinch of cinnamon


Preheat oven to 200 degrees celsius (392 degrees Fahrenheit).

1. Let the puff pastry thaw so that it still firm but maleable and spread one sheet layer across the bottom of a tart pan and a little way up the sides. Use a pan with a loose base so you can lift the tart out when it’s ready to serve. Cut the other sheet of puff pastry into strips and roll them up into long tubes to line the edges of the pan. Prick the base of the tart with a fork – this is so it doesn’t rise and puff up during baking. Peach Custard Tart with Amaretti Crumb

2. Bake tart shell for 10 minutes at 180 degrees Celsius until the pastry is just cooked. Then remove from oven and put aside to cool (but keep the oven on because we need to bake the custard). This is an easy little tart shell for multiple sweet and savoury toppings and I use it all the time for H&D recipes.  Peach Custard Tart with Amaretti Crumb

3. Beat one egg and then add it to the custard (this just firms up the custard mix). Stir for a few minutes till the egg mix and custard are well combined and pour mix into the tart shell as high up as it can sit without spilling over the rim. Peach Custard Tart with Amaretti Crumb

4. Sprinkle cinnamon over the top of the custard and bake for 15 minutes at 180 degrees celsius.  Peach Custard Tart with Amaretti Crumb

5. If the top of the baked custard looks a tad burnt on top, don’t worry too much… it’s not actually burnt tasting (more caramelised). Set aside to cool in the fridge for about two hours and the custard will firm up. If you’re in a rush and want to skip letting it set for that long, then go straight to the next step. I’ve made it both ways and when it sets the tart looks better because the peaches sit higher on top of the custard. If you skip straight to the next step, the peaches will sink into the custard. Tastes just a nice either way. Peach Custard Tart with Amaretti Crumb

6. Drain and dry the tinned peaches with a paper towel to get rid of some of the extra moisture. Then layer the peaches on top of the baked custard. I further sliced my peaches slices length ways because I thought they were too thick and difficult to layer, but up to you. Then refrigerate the tart till you are ready to serve.

Peach Custard Tart with Amaretti Crumb

You will find that the tart is easy to lift out onto a platter because the puff pastry pulls away from the tart pan edge while baking.

7. Crush the amaretti biscuits in your hand and sprinkle over the top. Leave this stage till just before serving otherwise the crumb gets soggy, and you want it to add that lovely crunch to the dish.

Peach Custard Tart with Amaretti Crumb Peach Custard Tart with Amaretti Crumb

Serve it up cold with a dash of your favourite ice cream. It’s a delish dessert or sweet treat… enjoy!

Hillary and Dijon - Surangi
If you liked this recipe, you may also like my Rosewater Custard Slice with Fig Jam recipe.

3 thoughts on “Peach Custard Tart with Amaretti Crumb

  1. Pingback: Showcase: La Croix at Potts Point | Hillary & Dijon


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