Peach Melba Tart
Peach Melba is the name given to a dessert of peaches and raspberry sauce with ice cream, a combination invented by the French chef Auguste Escoffier in 1892 in honour of the Australian Soprano Nellie Melba. It's an Australian classic, and I simply couldn't do a peach feature without putting my twist on this delicious dessert.
MY TOP TOPS FOR MASTERING THIS BAKE
#1 Ensure your puff pastry is completely thawed before moulding into your tart tin.
#2 Grease the base and sides of your tart tin and place a circle of parchment paper in the base. The butter under the parchment paper will hold it in place and prevent it from slipping when you press in your tart base. If you have a fluted tart tin, just stop the circle shy of the edge to ensure the parchment paper doesn’t crinkle. Then butter over your parchment paper and sift a thin but even layer of flour into it.
#3 When removing the excess/overhanging puff pastry from your tart tins, cutting will stretch the pastry and result in messy edges on your tart. Instead, take the side of a knifes blade and press down firmly onto the tart tins edge. This will pinch the pastry between the knife and the tart tin and allow the edge of the tart tin to cut neatly through the pastry.
#4 To ensure that your eggs are mixed through your custard evenly, whisk them lightly with a fork before adding them to the saucepan! This way, you won't end up with streaks of egg white through your custard and avoid eggy chunks in your finished product.
#5 Once your custard is on the stove top, whisk it continuously and don't walk away from it once it's on the stove-top. This will allow the mixture to heat through gently and avoid the mixture boiling. Boiling the custard will cook the egg in the mixture and thicken it, which does make custard... but we don't want this mixture to resemble custard just yet, once it's finished heating through it should still be a runny liquid and will bake into custard in the oven.
#6 If you don't own a blow torch, simply roll your peach slices in white granulated sugar and place face down in a pan on medium to high heat until the sugar caramelises to achieve the same effect and flavour