Refreshing peach tart

Cool Peach Tart - a summer delicacy

Preparation time: 30 minutes
Chilling time: 4-5 hours
Total: 4-5 hours and 30 minutes
Number of servings: 8

Discover a simple and delicious recipe for a cool peach tart, perfect for hot summer days. This tart combines the sweet flavor of peaches with a crunchy biscuit base, and the cream cheese and yogurt give it a fine and refreshing texture.

Ingredients:

*For the base:*
- 200-250 g plain biscuits (preferably digestive or chocolate biscuits)
- 50 g butter
- 100 ml peach compote
- 2-3 tablespoons sugar
- 1 tablespoon cocoa
- Vanilla essence (about 1-2 drops)

*For the cream:*
- 150 g fresh cream cheese (Almette or a similar variant)
- 200 g sour cream
- 125 g peach yogurt (or natural yogurt)
- 2-3 tablespoons powdered sugar
- 10 g gelatin
- 100 ml peach compote
- Peaches from compote or fresh (slices for decoration)

Preparation instructions:

1. Preparing the base:
Start by crushing the biscuits. Use a food processor for an even result, or you can do this manually by placing the biscuits in a bag and crushing them with a meat mallet.

In a small pot, add the peach compote, butter, and sugar. Place the pot over medium heat and bring the mixture to a boil, letting it simmer for 2-3 boils. Once the mixture is homogeneous, pour it over the crushed biscuits.

Add cocoa and vanilla essence, mixing well until you get a thick paste. If the mixture doesn't bind well, add a little of the remaining compote gradually.

2. Forming the base:
Prepare a pan with removable edges or, if you don't have one, use a regular pan lined with plastic wrap to facilitate removing the tart. Spread the base mixture in the pan and level it with a wet spoon to achieve an even surface. Place the pan in the fridge to firm up while you work on the cream.

3. Preparing the cream:
In a large bowl, mix the cream cheese with the powdered sugar until creamy. Add the sour cream and peach yogurt, mixing gently to avoid incorporating air.

Dissolve the gelatin in 100 ml of peach compote and let it soak for 10 minutes. Heat the gelatin over a double boiler, stirring continuously until completely dissolved. Add it to the cream cheese, mixing well.

4. Assembling the tart:
Remove the base from the fridge and pour the cream cheese over it, leveling with a spatula. Add the peach slices on top for an attractive look.

5. Chilling:
Place the pan back in the fridge and let it chill for 4-5 hours, or until the cream has completely set.

Serving suggestions:
For a more festive tart, you can decorate the top with whipped cream and a few fresh mint leaves. Additionally, you can experiment with different types of fruits, such as strawberries or raspberries, to create a varied version of this recipe.

This peach tart can be made with both canned peaches and fresh peaches when they are in season. A perfect recipe to cool off on hot days and impress guests at a party or picnic!

 Ingredients: BASE: 200-250 g regular biscuits 50 g butter 100 ml peach compote 2-3 tablespoons sugar 1 tablespoon cocoa vanilla essence CREAM: 200 g sour cream 125 g peach yogurt 2-3 tablespoons powdered sugar 150 g fresh cheese (like Almette, etc.) 10 g gelatin 100 ml peach compote peaches from compote or fresh