Peach Ice Tea Tart

Peach is THE fruit which symbolizes summer for me. In my childhood, peaches were absolutely one of my favorite fruits. Not far from my hometown (Chengdu 成都) in China, there is a mountain called Dragon Spring Mountain (Longquan Shan 龍泉山), which is very famous for its juicy sweet peaches. Can you imagine how beautiful it is, when the whole mountain is full of peach blossoms in the spring? And in the summer, you can buy the best peaches you ever had directly from the farms. I will never forget this incredibly juicy and sweet taste! You bite through this ultra thin skin, the sweet juice spouts on your face and flows down along your chin and your fingers. And you feel this kind of deep satisfaction and get a big smile on your face: Life is sweet!

I was told the origin of peaches is in China. About 2000 years B.C. there was the first note about peaches in Chinese history. I can not guaranty this is true, but there is no doubt that Chinese have a very special relationship to peaches. In ancient literature you can find numerous poems and stories about this fruit and its blossoms. Among all of those there is one saying which I like most, it is a saying about peach blossoms. Are you single and looking forward to meet the right one for your life? Then you might try the magic of the peach blossoms! According to an old Chinese saying, peach blossoms bring luck to love. And if you can not find any peach blossoms to put in a vase, then eat more peaches! How about trying this peach ice tea tart?

Isn’t this an awesome idea: Eat a tart and fall in love? 🙂

The same recipe works also very well for a plum ice tea tart.


For the dough:
250g wheat flour
100g confectioners’ sugar
100g butter
1 egg (plus possibly some water, in order to achieve a liquid amount of 60 ml)

For the topping:
4 white tea or green tea bags
400ml milk
100ml cream
3 egg yolks
2 tablespoons flour
60g sugar
4 white-fleshed peaches
30g brown sugar for sprinkling


  1. Cut the butter into even cubes not larger than the size of a walnut.
  2. Place the sifted flour and chunks of butter in the mixing bowl.
  3. Use the dough hook and switch the mixer on at slow speed until a sandlike powder is produced, which is called sablage in French. The sublage method coats each particle of flour with a film of butter before it comes into contact with the liquid ingredients. This slows down the moistening of the flour, delays activating of gluten, and allows for a quick mixing of the ingredients without overworking the dough.
  4. Dissolve the sugar in the liquid ingredients and add the liquids all at once to the flour-butter-mixture. Once the dough forms a solid mass, change to a medium speed for a few seconds.
  5. Place the dough on a sheet pan in a thin block so that it cools quickly, cover it with a towel or plastic wrap. Keep it in the refrigerator for several hours before rolling out.
  6. Take the dough out of the refrigerator and let it rest for 15 minutes. Roll out the dough in two directions, so that it fits the size of the tart mold.
  7. Butter and line the mold. Use the cut out excess overhang dough to make a double thick rim. Allow the dough to rest in the mold for 30 minutes to prevent it from changing shape during baking.
  8. Pierce the dough with a fork and blind bake it (cover the mold with baking paper and dry beans on the top) in the preheated oven (180-200 deg.) for about 15 minutes. The beans will prevent the dough from rising. The door can be cracked to allow moisture to escape. Check the baking carefully to avoid overcoloring. Both the top and bottom of the tart should be pale brown.
  9. For the custard: In a saucepan, boil the milk and cream, throw in the teabags and take off the heat. Let the tea milk cream mixture chill for 10 minutes. Mix the flour, egg yolks and sugar together until there is a homogenious mass. Blend in the tea milk cream mixture slowly and re-heat on a low heat until the mixture becomes thick and creamy. Sift the custard through a sieve and chill.
  10. Put the custard onto the tart dough and place the sliced peaches in a circle on top of the custard.
  11. Put the tart into the preheated oven (180 – 200 deg.) and bake for 15-20 minutes. Take out the tart and set aside to chill. Serve with whipped cream or vanilla ice cream.
  12. Enjoy the peach ice tea tart and good luck with love! 🙂

12 thoughts on “Peach Ice Tea Tart

  1. Pingback: 桃がたっぷりのったタルトケーキ | inspy

  2. Pingback: Peach Ice Tea Tart | Recipe Archive

  3. collegecopt

    Ummm… yes, please! This was love at first sight–I didn’t even need a taste. Though I’d definitely enjoy one. And since I do believe I still have some peaches lying around… 🙂

    1. qinskitchen Post author

      If it was love at first sight, I am sure it will certainly be even more love at first bite! Enjoy the tart and thanks for your nice comment! 🙂

    1. qinskitchen Post author

      Dear Becca,
      thanks for the hint. Of course I forgot the cream in the ingredients list. It is 100 ml of cream and 400 ml of milk. I tried the recipe with 500 ml of milk at first but with cream you get a nicer structure of the topping. Simply forgot to change this in the ingredients list.
      Enjoy the tart! I would be happy to hear back from you how you liked it! 🙂
      Cheers, Qin

  4. honeyoatsgranola

    You mention cream in the custard but none is listed in the ingredients section. How much should be used? Thanks!

    1. qinskitchen Post author

      Dear honeyoatsgranola,
      yep, indeed something is missing. As I replied to Becca, it is 100 ml of cream and 400 ml of milk. I tried the recipe with 500 ml of milk at first but with cream you get a nicer structure of the topping. Simply forgot to change this in the ingredients list.
      Enjoy the tart! I would be happy to hear back from you how you liked it! 🙂
      Cheers, Qin

    1. qinskitchen Post author

      Dear Consuelo,

      Thanks for your nice comment! I am so happy to get feed back from you! Enjoy the wonderful peach time! 🙂



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