Scrumptious and crumbly tart, stuffed to the brim with fresh and juicy peaches.
INGREDIENTS
Butter biscuit crust– 200 g 7 oz butter biscuits(you can use vanilla wafers or similar)– 45 g 3 TBSPs granulated sugar– 1/4 tsp salt– 130 g 9 TBSPs unsalted butter, meltedWhipped mascarpone– 375 g 1 1/2 cups | 13oz mascarpone cheese, room T– 180 ml 3/4 cup whipping or heavy cream, room T– 40 g 1/4 cup powdered sugar– 1 teaspoon vanilla extract5 large peaches, halved, pitted, thinly sliced
Step 1
Preheat oven to 180°C (350°F), line a 23-cm | 9-inch springform cake pan or tart pan with parchment paper, and set aside.
INSTRUCTION
Step 2
Making the crust:
Mix biscuits/cookies in a food processor on high until crumbled. Mix sugar and salt in a large bowl.
Step 3
Pour over warm-hot melted butter. Fork-mix the crumbs until they resemble wet sand. The crumbs should stick if you pinch them.
Step 4
Push crumbs into the pan's bottom and slightly up the sides. Compact the crust by pressing the crumbs together with a measuring cup.
Step 5
Bake for 10 minutes until golden brown. Remove from oven and cool fully. Any rising crust should be pushed down with a spoon.
Step 6
Making the filling:
Combine mascarpone, cream, sugar, and vanilla extract in a mixer/food processor bowl with a whisk. Whisk only until ingredients come combined and light peaks form on low speed.
Step 7
Spread evenly on crust and chill for 2 hours. The ideal presentation is with peach slices just before serving.
Step 8
Start with a small slice in the tart's center. Then keep putting slices in a circle, slightly overlapping. One-day tart.