Peach Custard Tart

This Peach Custard Tart is prefect with your morning coffee or after dinner for dessert! Fresh peaches make this tart recipe taste its best!

Any desserts with fresh or frozen fruit are always a big family favorite. If you like our Peach Custard Tart, check out our Bourbon Cherry Pie and No Bake Blueberry Cheesecake Dip recipes. They are sure to be a hit at your next gathering!


Is A Custard Tart Hard To Make?

As I’ve mentioned before, I’m not much a of a baker. I keep mentioning it because I want you to know that if I’m posting a dessert recipe here, you can totally make it. If I can, you can – no doubt.

Even one that looks as good as this Peach Custard Tart. You only need a few ingredients to make this dessert come together and you can even use frozen peaches if fresh peaches aren’t in season yet.

So yes, this is a really simple homemade tart recipe that even beginners can tackle!

Except for the day I went to grab it for this tart and we didn’t have any. So then I figure, why not use my wife’s creamer? Since Simply Pure is made with real milk and cream, why not? And it’s already got the vanilla flavor I need for the tart so we’re talking a win-win here.


The other swap put I used for making this tart is white whole wheat flour instead of plain white flour. We started buying white whole wheat flour for certain recipes but now we seem to use it for everything. A little healthier of an option but we also like the flavor.

How To Make A Peach Custard Tart

So here’s the basics for this tart…you’re going to make a simple tart crust then bake it for about 10 minutes.

Then for the pastry cream it’s just milk, Simply Pure Coffee Creamer, a few egg yolks and sugar. All whisked together and thickened with cornstarch.


Once the crusts are baked, pour in the pastry cream and top with sliced peaches.


Bake for 30 minutes then brush the tops (while they’re still warm) with peach jelly and let cool.

Should This Custard Tart Be Served Cold Or Warm?

This Peach Custard Tart is good at room temperature or chilled – and no one in my house would ever say that these tarts couldn’t be eaten for breakfast too.



Peach and Custard Tart

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 Servings 1x

This Peach Custard Tart is prefect with your morning coffee or after dinner for dessert! This recipe will make (6) 5″ x 3″ tarts or one large 12″ x 8″ tart.



  • (2) 14 oz. bag frozen, sliced peaches, defrosted (if using fresh you’ll need about 6)

For the crust

  • 1 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2 cups white whole wheat flour
  • 1/2 teaspoon salt

For the Pastry Cream

  • 2 cups whole milk
  • 1 cup International Delight Simply Pure Vanilla
  • 3 egg yolks
  • 1/2 cup sugar
  • 1/2 cup cornstarch

For the glaze

  • 1/2 cup peach jelly, thinned with a tablespoon of water


  1. Start by making the crust. In a stand mixer, cream together the butter and sugars for 5 minutes.
  2. Slowly add in the flour and salt until just mixed, then form into a ball and wrap in plastic wrap.
  3. Chill in the refrigerator while you make the pastry cream.
  4. Add the milk and Simply Pure Coffee Creamer to a pot over medium heat.
  5. Whisk in the egg yolks one at a time until completely mixed in.
  6. Whisk in the sugar and then bring to a simmer.
  7. In a small bowl, mix the cornstarch with 1/4 cup of the milk mixture from the pot until there are no lumps.
  8. Slowly pour the cornstarch mixture back into the pot while whisking until it thickens.
  9. Cook for one minute, whisking then remove the pot from the heat.
  10. Preheat the oven to 400 degrees.
  11. Roll out the dough on a floured surface until it’s a little larger than your tart pan. You’ll want the dough pretty thick, about 1/2″ so you get a nice, thick crust.
  12. Lightly press the dough into the tart pan, trimming off the edges when you’re done.
  13. Poke the bottom of the crust with a fork so it doesn’t rise.
  14. Bake for 10 minutes then remove from the oven.
  15. Fill the crust with the pastry cream and then layer on the sliced peaches.
  16. Bake for 30 minutes until the peaches are slightly brown on the edges and the pastry cream is bubbling.
  17. Brush the tops with the jelly and let cool.
  18. Serve at room temperature or chilled.
  19. Store in the refrigerator for up to three days.
  • Category: Dessert
  • Method: Oven / Stove Top
  • Cuisine: American


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5 Responses
  1. David @ Spiced

    Wow, this tart sounds like something right up my alley! I was just commenting to my wife that I’m excited for peach season this year, and then I see this amazing tart. Bookmarking this one, and it will be showing up in my kitchen soon! #client

  2. Reet

    I would love to make this tart but sometimes finding ingredients is a challenge as we don’t have half of the wonderful items you have in the US here in australia. We don’t have refrigerated pizza dough, crescent dough or a myriad of others. All we have is frozen puff pastry & frozen shortcrust pastry & that’s about it. We also don’t have the wonderful creamer that you used in the recipe above, we have the powdered stuff but not the liquid one. I really want to make this tart but hopefully you may be able to advise on what other ingredients I can use.
    Thank you
    Kindest regards

    1. Dan

      Hi Reet! You can use puff pastry for this recipe, the cooking time may need to be adjusted but just follow the package. As far as the creamer, this was a sponsored post that we did a few years ago so you don’t have to use creamer at all. Just swap that out with half and half or cream.

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