Peaches and cream tart
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 10 • Difficulty: Easy
The peaches and smooth cream cheese topping give this tart a delightful burst of sweet flavour and texture
Ingredients
Reduced-fat shortcrust pastry
200 g, (1 sheet), thawed
Light cream cheese
100 g
Reduced-fat ricotta cheese
200 g
Vanilla bean paste
1 tsp
Caster sugar
1 tbs
Canned peaches in natural juice, drained
2 cup(s), sliced, (2x400g cans)
Flaked almonds
2 tbs, toasted
Icing sugar
1 tsp, to dust
Instructions
1
Preheat oven to 180°C. Line a 35cm x 12cm (base measurement) rectangular fluted tart tin with the pastry, trimming any excess.
2
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.
3
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.
4
Place the toasted almonds on a tray and dust with icing sugar. Scatter the almonds over the tart to serve.
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