No Bake Peach Custard Tart

I am absolutely thrilled to share with you the delightful recipe for a No Bake Peach Custard Tart.

A perfect summertime treat that will have your taste buds dancing with joy!

This is a tasty peach tart with a mouthwatering filling that combines custard and jelly on a crumbly shortbread crust.

This extraordinary treat is sure to please both adults and children alike!

To add a touch of elegance, garnish this delightful shortbread cake with fresh peach slices, red currants, and chopped nuts.

No Bake Peach Custard Tart - VIDEO RECIPE

The secret to this stunning dessert lies in its irresistible shortbread crust, generously filled with a peach filling that is incredibly easy to make.

The aromatic custard is created by combining milk and peach juice, then adding peach jelly to the mixture while it’s still hot.

And just like that, the delicate peach filling is ready!

All that’s left to do is to pour this incomparable filling into the shortbread crust, let it cool for a bit, and serve this magical tart on the table!

No Bake Peach Custard Tart - VIDEO RECIPE

To make the experience even more delightful, I have a tried-and-true step-by-step recipe for a delicious shortbread dough.

The best part is that this shortbread dough can be prepared in advance and stored in the refrigerator for several days.

Once you have the shortbread crust ready, simply fill it with the fragrant peach filling.

The result? A wonderful peach tart bursting with the unique taste and aroma of sun-ripened peaches!

No Bake Peach Custard Tart - VIDEO RECIPE

This easy recipe calls for fresh peaches, peach juice, and peach jelly, ensuring that every bite is filled with the delightful essence of this beloved fruit.

The crumbly shortbread dough perfectly complements the velvety texture of the peach filling, leaving no one indifferent to its charms.

So why wait? Treat yourself and your loved ones to the irresistible No Bake Peach Custard Tart!

A dessert that combines simplicity with sophistication, and guarantees a truly unforgettable experience.

how to cook No Bake Peach Custard Tart?


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To make a delicious peach tart, start by preparing a basic shortbread dough according to this recipe. Once the dough is chilled, use it to bake the crust in a 33cm x 9cm rectangular tart tin with a removable bottom following these instructions. Allow the crust to cool completely.

TIPS: Swap out the basic butter shortbread dough for a delicious alternative. Try using shortbread dough made with yogurt (no eggs needed!), or experiment with nutty or corn flour-based options.


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In a medium bowl, combine sugar, vanilla sugar, and cornstarch. Mix them together well.


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Then, add an egg yolk to the mixture and pour in 2 tablespoons (30g) of peach juice. Thoroughly mix all the ingredients together.


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Next, take a saucepan and pour in the milk and the remaining peach juice. Bring the mixture to a boil. Take one-third of the hot milk and pour it into the peach-egg mixture. Stir quickly to combine.

TIPS: Beware of store-bought peach juice, as it may contain high levels of citric acid that can curdle your milk. To avoid this unfortunate mishap, dilute the juice with water until you’ll get the necessary amount. This way, you can enjoy your peachy concoctions without any curdling surprises.


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Now, pour the peach-egg mixture back into the saucepan with the remaining milk. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens. Once thickened, remove it from the heat.


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Add the peach jelly to the custard and mix it thoroughly. To ensure a smooth texture, strain the mixture through a sieve.

TIPS: Instead of sticking to peach jelly, why not explore other delightful flavors like strawberry, cherry, raspberry, or even experiment with various other options?


No Bake Peach Custard Tart - VIDEO RECIPE

Pour the resulting filling onto the crust in the tart tin.


No Bake Peach Custard Tart - VIDEO RECIPE

Place the tart in the refrigerator for 30-40 minutes to allow it to harden.


No Bake Peach Custard Tart - VIDEO RECIPE

While the tart is chilling, thinly slice the peaches.

TIPS: If you want to effortlessly remove the pit from peaches, here’s a simple method. Start by cutting the fruit in half lengthwise, right down to the pit. Then, rotate one half around its axis. Voila! The pit should come out smoothly, leaving you with perfectly pitted peaches.

TIPS: If you’re not a fan of the fuzzy skin on peaches, fear not! There’s an easy way to remove it. Simply plop those juicy fruits into a bowl of boiling water for 1-2 minutes, and voila! You can easily peel off the skin.


No Bake Peach Custard Tart - VIDEO RECIPE

Once the tart has cooled, fan the sliced peaches onto the surface of the tart.


No Bake Peach Custard Tart - VIDEO RECIPE

For an extra touch, decorate the tart with red currants and sprinkle some chopped nuts on top.


No Bake Peach Custard Tart - VIDEO RECIPE

To serve, cut No Bake Peach Custard Tart into equal pieces and enjoy it with a cup of tea. Bon appétit!

No Bake Peach Custard Tart


for the crust

for the filling

  • Sugar – 1/4 cup (50 g)
  • Milk – 1/2 cup (125 g)
  • Egg yolks – 1 pc. (20 g)
  • Peach juice – 1/2 cup (125 g)
  • Vanilla sugar – 1 sachet (10 g)
  • Corn starch – 1 tbsp. (8 g)
  • Peach jelly – 1/2 pack (45 g)


  • Peaches
  • Red currants
  • Chopped nuts

Cooking steps:


  1. Prepare a basic shortbread dough according to this recipe. Using the chilled dough, bake the crust in a 33cm x 9cm rectangular tart tin following these instructions. Let cool completely.
  1. Add sugar, vanilla sugar and cornstarch to a medium bowl and stir to combine. Add egg yolk, pour in 2 tbsp. (30 g) of the peach juice, mix thoroughly.
  2. Pour milk and remaining peach juice into a saucepan and bring to a boil. Pour one third of the hot milk into the peach-egg mixture and stir quickly.
  3. Pour the resulting mixture back into the saucepan with the remaining milk and place the saucepan over medium heat. Cook with constant stirring until the mixture thickens. Remove from heat.
  4. Pour peach jelly into the hot filling, mix thoroughly, strain through a sieve.


  1. Pour the resulting filling onto the crust. Place in the refrigerator to harden for 30-40 minutes.
  2. Cut the peaches into thin slices and fan out onto the cooled tart. Decorate the finished tart with red currants and sprinkle with chopped nuts.


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