Peach puff pastry with pistachio custard |

Preparation time: 45 min

Preheat your four at 400 °F

• General preparation

  Drain the peaches and slice them into thin strips.

  In a bowl, beat the egg.

  Toast the pistachios in the oven for about 3 minutes. Using a knife, chop the pistachios.

• Preparation of the tart

  Using a cookie cutter, cut out pieces of puff pastry in the size of your choice to make the tartlets. Arrange the peach slices in the center of the puff pastry circles. Brush the edges of the tarts with beaten egg using a pastry brush. Place the tarts on a baking sheet lined with parchment paper and bake them in the oven for about 15–20 minutes. The pastry should be golden brown.

• Preparation of the english cream

  In a bowl, beat the egg yolks and sugar until the mixture turns pale. In a saucepan, combine the milk and pistachio paste. Bring to a simmer. Pour the hot milk over the egg mixture. Cook over low heat until the cream coats the back of a spoon (82–86°C).

• To serve

  Serve the thin tart on a plate of your choice. Top it with pistachio custard and chopped pistachios.