Peach Melba Tartlets 


For The Pastry:

250g plain flour
125g butter chilled
Zest of 1 lemon
100g icing sugar
1 egg
20g white chocolate melted

For The Crème Patissiere:

80ml whole milk
½ a vanilla pod
2 egg yolks
25g caster sugar
10g corn flour
30ml whole milk
2 tbsp peach Puree  

For Decoration:

14 x raspberries
1 peach sliced
50g apricot jam and water 

Special Equipment 

2x 10cm tart cases

Jenny Culver, Bettys Cookery School tutor, has handpicked one of her favourite recipes for you to make. Perfect as an impressive centrepiece to an afternoon tea, her Peach Melba Tartlets are full of fresh, indulgent flavours.


For The Pastry:

  1. In a glass bowl, place the flour, cold butter and lemon zest.
  2. Rub through the tips of your fingers until it resembles breadcrumbs.
  3. In a small jug mix together the icing sugar and the egg. Add this mix to the flour and bring together with a cutlery knife to form the pastry. Place in the fridge to chill.

For The Crème Patissiere:

  1. Pour the 80ml quantity of milk into a heavy based pan, add the vanilla pod and seeds and ‘scald’ the milk over a low heat.
  2. In a large bowl whisk together the egg yolks and sugar. Slake the cornflour with the 30ml quantity of cold milk and then add to the egg/sugar mixture.
  3. Remove the vanilla pod from the scalded milk. Scrape out any remaining seeds and add back into the pan. Gradually pour the infused milk into the egg mix, whisking constantly, wash and dry the pan.
  4. Sieve the mixture back into the cleaned pan and cook gently over a low heat, stirring and whisking constantly. The mixture will begin to gradually thicken. Add the peach puree. 
  5. Pour into a bowl and cover with cling film to prevent a skin from forming, place into the fridge, until required.

To Make The Tartlets

  1. Pre-heat the oven to 175˚c (fan assist).
  2. Roll out a third of the pastry to the thickness of a pound coin. Line 2 fluted tart cases, line with a paper cartouche and half fill with ceramic baking beans. Blind bake for 12-15 minutes at 175˚c (fan assist).
  3. Remove the baking beans and bake for a further 5 minutes until the pastry is cooked and dried out.
  4. Once cool, add a layer of melted white chocolate to seal the pastry.
  5. Spoon the peach crème patissiere into the tart case. Decorate with the fresh raspberries and poached peach slices.
  6. Gently warm the apricot jam with a dash of water and using a pastry brush glaze the top of each tart. Leave to set.