So you say your sister is having a baby, congratulations! Unfortunately for you, that means you as her sister, are now in charge of much of the planning as well as the cooking for the baby shower, at least that is how it was for me. Here I go complaining. It really wasn’t that bad, honestly. It got immensely better after I came across the recipe listed below for a no-bake peach tart. Quick, simple, yummy, that was exactly what I was looking for.
When preparing this tart, I may or may not have whipped the cream that wasn’t supposed to be whipped, and made an entire mess of things, but keeping with the theme of being no one other than myself, it was only a matter of time before I made a mistake. But, that is okay! I tell myself this constantly and I believe it on some days and others not. What is important is that I keep moving forward trying to progress. And take it from me, life is more fun when you make mistakes, so if you accidentally whip the wrong ingredient, or do something so horrendous to the pie that you reach the point of no return, start over or make the best of what you have. Enjoy!
No-Bake Peach Tart
Recipe adapted from Chef Dennis
8 oz. Cream Cheese
8 oz. Crema de Mexicana (Creme Fraiche and Mascarpone Cheese also work as substitutes)
3/4 cup Confectioners Sugar
1 tsp. Vanilla Extract
3/4 cup Heavy Whipping Cream
1- 12 inch Graham Cracker Style Crust
1 or 2 Fresh Peaches, peeled and pitted
Honey for drizzling (optional)
In a large bowl, mix cream cheese, crema de mexicana, confectioners sugar and vanilla extract together until smooth. A stand mixer, or a hand mixer will do. In a separate bowl (glass works the best for stiff peaks) whip the heavy whipping cream until stiff peaks form. Gently fold in whipped cream into the other filling mixture until lightly incorporated then spread filling into pre-made crust. Next, slice the desired amount of peaches atop the pie and arrange. Finally, drizzle honey over the top of the whole pie if desired. If not eating immediately, allow time in fridge to set, about 1-2 hours minimum.
*A note about the Crema de Mexicana- it is slightly thinner than the Creme Fraiche or the Mascarpone Cheese, so I increased the amount of Heavy Whipping Cream from 1/2 cup to 3/4 cup to compensate. If using Creme Fraiche or Mascarpone Cheese in its place, feel free to reduce the amount of whipping cream to 1/2 cup again.