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.