Directions:
- Preheat oven to 350 degrees. In a sauce pot, combine the cream, sugar, scraped vanilla and vanilla bean. Bring the cream up to a simmer to dissolve the sugar. Simmer for about 3 to 5 minutes. Remove from the heat and discard the vanilla bean. In a mixing bowl, whisk the egg yolks until frothy. Temper the cream into the yolks. Line the pie shell with the caramelized peaches. Pour the custard over the peaches. Bake the pie in a water bath. Bake for 40 to 45 minutes or until the custard is set. Remove from the oven. Serve cold. Place a slice of the tart on a plate. Garnish with the whipped cream, mint, and powdered sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.31 Kcal (1278 kJ) | ||
| Calories from fat | 128.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.32g | 22% | |
|---|---|---|---|
| Cholesterol | 125.67mg | 42% | |
| Sodium | 109.59mg | 5% | |
| Potassium | 294.23mg | 6% | |
| Total Carbs | 40.23g | 13% | |
| Sugars | 27.48g | 110% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 7.26g | 15% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 0.6mg | 4% | |
| Calcium | 104.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 130.13 Kcal (545 kJ) | ||
| Calories from fat | 54.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.1g | 22% | |
|---|---|---|---|
| Cholesterol | 53.56mg | 42% | |
| Sodium | 46.71mg | 5% | |
| Potassium | 125.4mg | 6% | |
| Total Carbs | 17.15g | 13% | |
| Sugars | 11.71g | 110% | |
| Dietary Fiber | 0.64g | 6% | |
| Protein | 3.1g | 15% | |
| Vitamin C | 2.7mg | 11% | |
| Iron | 0.3mg | 4% | |
| Calcium | 44.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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