Time: 20 minutes
Yield: 8 servings
No-Bake Peaches & Cream Tart is a delicious dessert that doesn’t even require you to turn your oven on! Fresh peaches and sweet cream on top of a ladyfinger crust make for a yummy confection that you won’t be able to get enough of. No-Bake Peaches & Cream Tart takes only 20 minutes to whip up, so you can spend more time just enjoying the creamy, rich, and summery taste! When you bring this to the next cookout, everyone will be thanking you!
IngredientsFor the crust: • 3 ounces ladyfinger cookies • 2 tablespoons sugar • 1 cup almond flour, fine • 1/4 teaspoon sea salt, fine • 6 tablespoons butter, melted For the filling: • 8 ounces cream cheese • 8 ounces crème fraîche • 1/4 cup sugar • 1/4 teaspoon almond extract For the peach topping: • 1/4 cup sugar • 6 ounces Prosecco, Moscato or Riesling wine, cold • 2-3 large peaches, firm-ripe, pitted, and sliced
Place the ladyfingers and the 2 tablespoons of the sugar in a food processor and pulse until the cookies transform into fine crumbs.
Add the almond flour and the salt, pulsing to combine.
Add the melted butter and pulse the processor until the mixture begins to stick together.
Press the crust dough into an 8-inch round pan with a removable bottom.
Chill the crust while you make the filling.
Add the cream cheese, the creme fraiche, the 1/4 cup of the sugar, and the almond extract to the food processor, mixing until smooth and creamy.
Spread the topping mixture over the crust.
Chill the tart for at least 10 minutes, and refrigerate the tart overnight if possible.
In a medium bowl, whisk the remaining 1/4 cup of the sugar and 1/4 cup water together.
Add in the wine until the sugar is dissolved.
Add the sliced peaches to the bowl and stir until coated with the syrup mixture.
Cover and allow the peaches to marinate for up to 2 hours, if possible.
Use a slotted spoon to remove the peaches from the marinade and place them on the tart.
Drizzle the syrup over the top of the tart and serve!