I have peaches on my baking brain. It is summer time, and I can see them in all the stores. But it’s flipping hot. And Im feeling a little more lazy than usual.
How about a no bake, minimal heat recipe? Plus you can use canned fruit for this one. I really worked the canned California grown cling peaches. In fact I think canned peaches are much better than fresh for this tart. So, you will be able to make this all year round.
I put this together one evening, and refrigerated it over night. That gave it time to really set up. And it made a lovely breakfast treat! Of course, they are usually a dessert. Do you.
No Bake Peach Tart
- 10-12 graham crackers
- 1 c. granulated sugar
- 1 tsp. salt
- 6 Tbl butter melted
- 1 8 oz. package of cream cheese
- 1/2 c. sweetened condensed milk
- 1/2 c. canned peaches drained and pureed
- 1/2 c. sifted powder sugar
- peach food color optional
- 1 Gelatin Sheet
- 1 c. pink champagne or prosseco
- 1 c. liquid drained from canned peaches
- Camomile flowers
- Crushed freeze dried raspberries or strawberries
- Sliced fresh peaches
- In a food processor, pulse graham crackers until the consistency of sand. Pulse in sugar and salt. Pulse in melted butter. Pour mixture into a tart shell and press into place. I use the flat bottom of a glass or measuring cup to compress my crust. Chill for as long as possible before filling. Ideally wait at least an hour. I didn’t wait, but I did refrigerate the tart as a whole overnight so it worked for me. I used a 10” tart pan, but you could use a springform pan too.
- In a standing mixer, fitted with a whip, mix your cream cheese and condensed milk. Drain a can of peaches, saving the liquid. Then puree peaches in a food processor. Add 1/2 c. of peach puree to your cream cheese and milk mixture. Add in powder sugar and whip for 1-2 min. I used a drop of peach food color. You could use orange or non at all. Pour over prepared crust until half filled.
- Lay sliced peached over filling in a cute pattern. Now we can make a clear gelatin to pour over the top.
- Add one gelatin sheet to a bowl of water. Let it sit for five min while you add 1 c. of peach juice from can and pink champagne to a small stove top pan. Bring liquids to a slow simmer. Squeeze out the gelatin sheet and add it to your simmering liquid. If you have not used gelatin sheets before this may seem weird. But you are really going to fish out the goody gelatin from your water bowl and gently wring it out. Toss that gelatins goo into you simmering liquid. I promise its going to work and be fine. Remove from heat and stir until gelatin dissolves. You can get gelatin sheets here.
- Strain liquid. Pour strained liquid over the top of your tart. Refrigerate for an hour at least. I like to make mine the night before I need it so it can set up longer.
- Garnish and serve.
See, no baking! I told you! This recipe received shining approval from my harsher critic Gwynn, who said it was the best thing I ever made. I’ll take it.
This recipe was developed in paid partnership with California Grown.
If you like peaches, you must try this Peach Basil Sangria from Meg at This Mess Is Ours.
These Gluten Free Peach Hand Pies from G-Free Foodie are amazing too! Go get your peach on.