Peach Jasmine Cream Tart Recipe (Elegant Summer Fruit Tart)
This Peach Jasmine Cream Tart features a crisp buttery crust, silky jasmine-infused pastry cream, and fresh juicy peaches with a light glaze. A beautiful and elegant summer dessert that’s easy to make and perfect for entertaining or special occasions.
Servings 8 slices
Calories 320kcal
Cost $12 for entire recipe
Equipment
- 9-inch tart pan (with removable bottom)
- Medium saucepan
- Mixing bowls
- Whisk
- Fine mesh strainer
- Rubber spatula
- Parchment paper
- Pie weights (or dried beans)
- Measuring cups and spoons
- Knife and cutting board
Ingredients
Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter softened but cool
- 1 egg yolk
- 1–2 tbsp cold water
- 1/2 tsp vanilla extract
Jasmine Pastry Cream
- 1 1/2 cups whole milk
- 2 jasmine tea bags
- 1/3 cup granulated sugar
- 3 egg yolks
- 2 tbsp + 2 tsp cornstarch
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- pinch of salt
Peach Topping
- 3–4 ripe but firm peaches thinly sliced
- 1 tsp lemon juice
Glaze
- 2 tbsp apricot jam
- 2 tsp water
- 1/2 tsp lemon juice
Structural Layer
- 2 oz melted white chocolate
Instructions
Make the Tart Crust
- Mix butter, powdered sugar, and salt until smooth. Add egg yolk and vanilla, then mix in flour until a soft dough forms. Add a little cold water if needed. Press evenly into a 9-inch tart pan, freeze for 15 minutes, then prick the bottom. Line with parchment and weights. Bake at 350°F for 15 minutes, remove weights, and bake 10–12 more minutes until golden. Cool completely.
Seal the Crust
- Brush the cooled tart shell with melted white chocolate and let it set completely.
Make the Jasmine Pastry Cream
- Heat milk until steaming and steep jasmine tea for 5 minutes, then remove. Whisk egg yolks, sugar, cornstarch, and salt until smooth. Slowly whisk in the warm milk. Return to the saucepan and cook over medium-low heat, whisking constantly, until thick like pudding and just starting to bubble. Cook 30 seconds more, then remove from heat. Let sit 1 minute, then stir in butter and vanilla. Strain if needed, cover the surface, and chill completely.
Assemble the Tart
- Stir the chilled pastry cream until smooth, then spread evenly into the tart shell.
Add the Peach Topping
- Slice peaches thinly and toss lightly with lemon juice. Arrange in an overlapping pattern over the cream.
Glaze
- Warm apricot jam with water until smooth, stir in lemon juice, and let cool slightly. Brush lightly over the peaches.
Chill and Serve
- Chill for 1–2 hours before slicing. Use a sharp knife and wipe between cuts for clean slices.
Notes
- Use ripe but firm peaches for the best texture. Overripe peaches release too much juice and can make the tart watery.
- The jasmine tea flavor should be light and floral, not overpowering—do not steep longer than 5 minutes to avoid bitterness.
- Cook the pastry cream until it is thick like pudding and just begins to bubble, then continue for 30 seconds to fully activate the cornstarch and prevent a runny filling.
- Always allow the tart crust to cool completely before adding melted white chocolate so it forms a proper moisture barrier and keeps the crust crisp.
- Chill the assembled tart for at least 1–2 hours before slicing to ensure clean, bakery-style slices.
- Use a sharp knife and wipe between cuts for the cleanest presentation, especially for photos.
- For the best results, use a 9-inch tart pan with a removable bottom for easy release and professional-looking edges.
- Store the tart in the refrigerator and enjoy within 24–36 hours for optimal flavor and texture.