Peach Custard Tart

Ingredients

• butter, for greasing
• 375g shortcrust pastry
• peaches (minimum 4 – about 600g), 2 roughly chopped and 2 thinly sliced
• 100g brown sugar
• 300ml coconut cream
• 3 large eggs, 2 separated into yolks only
• 2 teaspoons corn flour
• 1 teaspoon ground cinnamon
• chopped pistachios or flaked almonds, to serve (optional)

Preparation

1. grease a loose-bottomed fluted tart tin and line with the pastry. trim the edges to fit, prick the base with a fork then chill for 30 mins. preheat the oven to 180°c. line the pastry with baking paper and fill with baking beans. bake for 20 mins, remove the beans and paper and bake for 10 mins.
2. put the chopped peaches in a pan over a medium heat with 1 tbsp water and 50g sugar. stir for 8 mins until softened. blitz in a food processor to a smooth purée, then spread over the pastry. heat the milk in a pan over a medium heat to just below boiling. whisk the egg and yolks with the cornflour, cinnamon and 50g sugar in a large bowl.
3. slowly pour the milk over the egg mix, whisking continuously. pour into the pan and cook for 6-8 mins, stirring, until the custard has thickened.