Brioche Peach Melba Tart Recipe


  • 1 brioche burger buns, split in half
  • 2 tinned peach halves in syrup, drained and syrup reserved
  • 100g raspberries
  • 200ml vanilla custard
  • 4 small soft thyme sprigs


  1. Tip the peaches into a saucepan with 60ml of the syrup and heat until just warmed through then remove the peach halves and set aside.

  2. Add the custard to the pan and heat through until just simmering.

  3. Heat a frying pan until hot. Add the bun halves cut side down and heat until just coloured and hot through.

  4. Spoon the custard in a pool into the centre of the serving plates.

  5. Place the brioche, cut side up, into the centre of the custard. Top with the raspberries then lay the peaches, cut side down on top of the raspberries.

  6. Drizzle over a little of the reserved peach syrup then top with the thyme and serve straightaway.