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Cindy Barth’s peach tart
Ingredients
- 1 packet Tennis biscuits, crushed
- 120 g margarine, melted
- 1 x 410 g can peach slices
- 150 g golden syrup
- 2 tbsp custard powder
- Fresh cream
- Glazed cherries to decorate
Preparation
Step 1: Mix the biscuits and margarine together.
Step 2: Press into a greased 22 cm pie dish.
Step 3: Place in the fridge until firm.
Step 4: Drain the peaches, but keep the juice.
Step 5: Place on top of the biscuit base.
Step 6: Blend the custard powder and a small amount of peach juice.
Step 7: Boil the syrup with the remaining peach juice.
Step 8: Add the custard mixture.
Step 9: Boil until the mixture thickens.
Step 10: Pour the mixture over the peaches and place in the fridge to set.
Step 11: Decorate with cream and cherries.
