Whipped Mascarpone Peach Tart Recipe

Scrumptious and crumbly tart, stuffed to the brim with fresh and juicy peaches.  


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, melted Whipped 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 extract 5 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.  


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.  

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