Peach Tart Without Shortcrust Pastry (Sponge Cake)

Ingredients

• 3 units Whole eggs (at room temperature)
• 60 g Granulated sugar (for the sponge)
• 70 g All‑purpose flour (sift before incorporation)
• 20 g Unsalted butter (softened, for greasing the pan)
• 3 units Egg yolks (separate from whites, keep whites chilled)
• 450 ml Whole milk (for the pastry cream)
• 1 bean Vanilla bean (seeds and pod, split and scrape)
• 90 g Granulated sugar (for the cream)
• 35 g Cornstarch
• 3 units Ripe peaches (peel kept for color, cut into thin slices)
• 30 g Apricot jam (for the glaze, heat slightly)

Instructions

1. Beat the eggs and sugar

   Crack the 3 eggs into the large bowl, add 60 g of sugar and whisk on medium speed for about 10 minutes until the mixture turns pale, foamy and triples in volume.

   Time: PT10M

2. Fold in the flour

   Sift 70 g of flour over the egg mixture, then gently fold it in with a spatula using a bottom‑to‑top motion.

   Time: PT5M

3. Prepare the pan and bake the sponge

   Generously butter the inverted tart pan, lightly dust with flour and discard the excess. Pour in the batter, tap gently to bring up air bubbles, then bake at 180°C for 20 to 25 minutes.

   Time: PT5M

   Temperature: 180°C

4. Cool the sponge

   Let the sponge warm for 5 minutes in the pan, then gently unmold and let cool completely at room temperature.

   Time: PT5M

5. Heat the milk with vanilla

   In a saucepan, bring 450 ml of milk to a gentle boil with the seeds and pod of one vanilla bean over low heat.

   Time: PT5M

6. Whisk the egg yolks

   In a bowl, whisk 3 egg yolks with 90 g of sugar until the mixture turns pale, then add 35 g of cornstarch and mix until smooth.

   Time: PT5M

7. Temper the milk into the egg mixture

   Remove the vanilla pod from the milk, then pour the hot milk over the egg mixture in three portions, mixing well after each addition.

   Time: PT5M

8. Cook the pastry cream

   Return everything to the saucepan and cook over medium heat, whisking constantly for 1 to 2 minutes until thickened.

   Time: PT2M

9. Fill the sponge with cream

   Transfer the pastry cream to a piping bag and spread it evenly over the sponge, or spoon it on.

   Time: PT5M

10. Prepare the peaches

    Wash, peel (optional) and cut 3 ripe peaches into thin slices.

    Time: PT5M

11. Glaze the peaches

    Warm 30 g of apricot jam slightly in the microwave, then brush the peach slices with a pastry brush for a shiny finish.

    Time: PT2M

12. Assemble and chill

    Arrange the peach slices in a rosette pattern over the cream, refrigerate the tart for at least 30 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

6 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g