Peaches and cream tart
Reduced-fat shortcrust pastry
200 g, (1 sheet), thawed
Light cream cheese
Reduced-fat ricotta cheese
Vanilla bean paste
Canned peaches in natural juice, drained
2 cup(s), sliced, (2x400g cans)
2 tbs, toasted
1 tsp, to dust
- Preheat oven to 180°C. Line a 35cm x 12cm (base measurement) rectangular fluted tart tin with the pastry, trimming any excess.
- Line the pastry with a piece of baking paper, allowing the paper to hang 4cm over the edges. Fill with pastry weights or uncooked rice or beans. Bake for 10 minutes. Remove the weights and paper. Bake for a further 10 minutes or until the pastry is golden. Set aside to cool.
- Meanwhile use electric beaters to beat the cream cheese, ricotta, vanilla and sugar until smooth. Spoon the ricotta mixture into the cooled pastry case. Arrange the peaches on top, slightly overlapping.
- Place the toasted almonds on a tray and dust with icing sugar. Scatter the almonds over the tart to serve.