Black Tea Peach Tart

INGREDIENT
PEACH TOPPING
2 pcs Peach
2 tbsp Sugar
BLACK TEA CREAM
250g Whipping Cream
2-3 tbsp Lemon
2 tsp Black tea powder
3 tbsp Sugar
6 pcs Ready-made tart shells

METHOD
1. Rinse the peaches and peel the skin o (do not throw)
2. Remove the seeds and dice the peaches into small cubes.
3. Juice the lemon.
4. Add the peel skin, diced peach, sugar, 3 tbsp of lemon juice and water in a saucepan and bring to medium heat.
5. Once bubbling, reduce heat to medium-low and cook for about 5 minutes. Stir from time to time.
6. Remove from heat when the mixture thickens. Set aside.

7. In order to make sure the whipping cream as cold as possible, put your mixing bowl in the freezer for 20 min-
utes before started to do the black tea fresh cream.

8. Then, pour the cold whipping cream, sugar and black tea powder to the chilled mixing bowl and whisk togeth-
er on high speed until sti peaks form. After that transfer into a piping bag.

9. Top tart shells with peaches and black tea fresh cream. Serve immediately or refrigerate overnight. Lasts 1-2
days in the refrigerator.