What an interesting week this has been. While so many others in my industry have been struggling to keep their jobs, I received an offer to work full-time for a new family as their private chef. I am beyond grateful to have meaningful (or any) work at such a volatile time for so many of my fellow chefs and hospitality friends and family.

It has felt so good to be of service again, and as a bonus, I’ve been having so much fun being creative experimenting with new cuisines. I’ve also had the opportunity to bake quite a bit, which I don’t get to do nearly as often since most everyone I know is on the keto diet.

I made this tart a few days ago to rave reviews. It’s easy, quick, delicious, and surprisingly low in sugar. The filling, while not actually a custard by definition, reminds me of the home-churned ice cream we used to make when I was a child with my grandparents, which brought a huge smile to my face.

This recipe calls for canned fruit, which most of us have on hand, and will most likely be just as tasty with any fruit you happen to have in your pantry. You can also sub whatever type flour and nuts you have for the crust.

Another reason to make this tart; the smell that will fill your house is magical, and who wouldn’t like a little magic right now?

As always, let me know how it goes for you in the comments or on IG @daysouffle.

Happy baking!

Peach & Vanilla Custard Tart

~Ingredients~

Crust:
3 T butter, softened
¼ cup sugar
¾ t ground cinnamon
¾ cup almond flour
⅓ cup walnuts, finely chopped

Filling:
1 package (8 oz.) cream cheese
¼ cup plus 1 tablespoon sugar, or sugar substitute, divided
1 large egg, room temperature
1 t vanilla bean paste
1 can (15 oz.) reduced-sugar sliced peaches, drained well and thinly sliced
¼ t ground cinnamon

~Instructions~

Preheat the oven to 425°. Spray a 9-in. fluted tart pan with a removable bottom with oil. With an electric mixer, cream butter, sugar and cinnamon until it resembles coarse sand. Mix in almond flour and walnuts. Press into the bottom and up the sides of the prepared tart pan. Refrigerate for 15 minutes, otherwise the dough will sag. Remove from the refrigerator, and bake for 10 minutes. Cool before filling.

For filling, beat cream cheese and ¼ cup sugar until smooth. Beat in egg and vanilla. Spread into cooled crust. Arrange peaches over top. Mix cinnamon and remaining sugar; sprinkle over peaches.

Bake for ten minutes, then reduce oven setting to 350°. Continue baking until filling is set, 15-20 minutes more. Cool one hour on a wire rack, and refrigerate at least 2 hours before serving.