This peach blueberry tart recipe combines a creamy homemade custard filling with sliced peaches and blueberries on a pre-made tart crust, topped with whipped cream for a delightful and refreshing dessert.
¾ cup granulated sugar
½ cup all purpose flour
⅛ tsp. salt
2 cups whole milk
2 large egg yolks
2 Tbsp. unsalted butter, diced
1 ½ tsp. vanilla extract
1 cup heavy cream
3 Tbsp. powdered sugar
1 (9 inch) pre-made tart crust
1 (15.25 oz.) can Del Monte Sliced Peaches, drained
¾ cup blueberries
Add the sugar, flour, salt, and milk to a sauce pot. Whisk until smooth and combined. Heat it over medium heat until the mixture comes to a boil. Boil for 4-5 minutes until it has thickened then remove it from heat.
Add the egg yolks to a bowl. Whisk the egg yolks and simultaneously pour in a cup of the milk mixture. Pour the mixture back into the sauce pot. Heat it over medium heat and simmer for another 2-3 minutes while whisking constantly until it thickens even more. Remove the pot from heat and mix in the butter and vanilla extract.
Transfer the custard to a bowl and cover with plastic wrap, making sure it makes contact with the surface of the custard. Place it in the fridge for at least 2 hours until it has completely cooled. In the meantime, add the heavy cream and powdered sugar to a large bowl. Whip the cream with a whisk until it develops soft peaks. Set it aside in the fridge.
To assemble the tart, spoon the custard into the pre-made tart shell. Layer the peaches and blueberries on top. Serve with the whipped cream.