Store bought mini pastry tarts filled with freshly made peach compote, whipped cream and topped with a fresh raspberry. This is the ultimate quick, easy and delicious treat.
Firstly you need to make the fresh peach compote. Do this by cutting 1 peach into slices. Peel of the skin and place into a saucepan. Add a small drizzle of honey. roughly 1/2 teaspoon, and cover the bottom of the pan with a little bit of water. Bring to the boil, then simmer until most of the water is gone. The peaches should be nice and soft and gooey now, and the mixture should be quite thick. Once this is ready, transfer to a bowl and allow it to cool down completely before moving to the next step.
The hardest part of making these mini desserts is whipping the cream. I always struggle with getting that perfect spot, just before it’s over whipped. Whip it too much and too much air escapes causing it to become grainy and flat, not mixing it enough will leave it too runny. You want it to be thick and able to hold its own shape. I’m always a little over cautious and go super slow. I normally use an electric mixer and whisk on the lowest setting, checking it regularly to get the perfect spot.
Once ready, place a small amount of the peach compote into the mini tart cases and top with roughly a teaspoon of the fresh whipped cream. Add a fresh raspberry on top for the perfect finishing touch.
I used mini pastry cases so that they’re more of a bite-size, canape type of dessert. But if you would prefer to use the larger pre-made pastry cases available in the shops, just adjust the amount of cream and compote accordingly.
It is best to store any leftovers in the fridge, and if you have any cream left over, this can also be stored in the fridge in an airtight container for 2 – 3 days.
Ingredients
- - Store Bought Mini Tart Cases
- - 1 Peach, cut into small slices with skin removed
- - Small Drizzle of Honey, roughly 1/2 teaspoon
- - Water, enough to cover the base of the saucepan
- - 75 ml Whipping Cream
- - Fresh Raspberries, cut in half
Instructions
- Place the sliced, skinned peaches into a small saucepan along with the honey and water
- Bring the mixture to the boil, then lower it down to a gentle simmer, stirring regularly
- Simmer until most of the water is gone and the peaches have turned soft. The mixture should also be quite thick now
- Once ready, transfer to a separate bowl and allow the peach compote to fully cool down
- Place the whipping cream into a bowl and, using an electric mixer, slowly whisk until the cream can hold its own shape. Be careful here that you don't over mix the cream. Slow and steady here is key
- Once ready place a heaped teaspoon of peach compote into the base of the tart cases
- Add a dollop of whipped cream to the top of the peach compote
- To finish off, place 1/2 a fresh raspberry to the top of the cream
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