peach custard tart

Serves: 6

Ingredients:
butter, for greasing
375g shortcrust pastry
peaches (minimum 4 – about 600g), 2 roughly chopped and 2 thinly sliced
100g brown sugar
300ml coconut cream
3 large eggs, 2 separated into yolks only
2 teaspoons corn flour
1 teaspoon ground cinnamon
chopped pistachios or flaked almonds, to serve (optional)

Method:
grease a loose-bottomed fluted tart tin and line with the pastry. trim the edges to fit, prick the base with a fork then chill for 30 mins. preheat the oven to 180°c. line the pastry with baking paper and fill with baking beans. bake for 20 mins, remove the beans and paper and bake for 10 mins.
put the chopped peaches in a pan over a medium heat with 1 tbsp water and 50g sugar. stir for 8 mins until softened. blitz in a food processor to a smooth purée, then spread over the pastry. heat the milk in a pan over a medium heat to just below boiling. whisk the egg and yolks with the cornflour, cinnamon and 50g sugar in a large bowl.
slowly pour the milk over the egg mix, whisking continuously. pour into the pan and cook for 6-8 mins, stirring, until the custard has thickened.