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–+ servings
no bake peach tart garnished by chamomile flowers

No Bake Peach Tart

Rachel Dunston
How about a no bake, minimal heat recipe? It's got a creamy filling and crunchy graham cracker crust. Plus you can use canned fruit for this one. Rachel says that canned peaches are much better than fresh for this tart. So, you will be able to make this all year round. She recommends refrigerating it overnight to give it time to set up.
5 from 3 votes
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Prep Time 45 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 482 kcal

Equipment

  • 10" tart pan

Ingredients
 
 

  • 10-12 graham crackers
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 6 tablespoons butter melted
  • 8 oz. package of cream cheese
  • 1/2 cup sweetened condensed milk
  • 1/2 cup canned peaches drained and pureed
  • 1/2 cup sifted powdered sugar
  • peach food color optional
  • 1 Gelatin Sheet
  • 1 cup pink California sparkling wine
  • 1 cup liquid drained from canned peaches
  • Chamomile flowers
  • Crushed freeze dried raspberries or strawberries
  • Sliced fresh peaches optional

Instructions
 

  • In a food processor, pulse graham crackers until the consistency of sand. Pulse in sugar and salt. Pulse in melted butter. Pour mixture into a tart shell and press into place. I use the flat bottom of a glass or measuring cup to compress my crust. Chill for as long as possible before filling. Ideally wait at least an hour. I didn’t wait, but I did refrigerate the tart as a whole overnight so it worked for me. I used a 10” (25 cm.) tart pan, but you could use a springform pan too.
  • In a standing mixer, fitted with a whip, mix your cream cheese and condensed milk. Drain a can of peaches, saving the liquid. Then puree peaches in a food processor. Add 1/2 cup of peach puree to your cream cheese and milk mixture. Add in powder sugar and whip for 1-2 min. I used a drop of peach food color. You could use orange or non at all. Pour over prepared crust until half filled.
  • Lay sliced peached over filling in a cute pattern. Now we can make a clear gelatin to pour over the top.
  • Add one gelatin sheet to a bowl of water. Let it sit for five min while you add 1 cup of peach juice from can and pink sparkling wine to a small stovetop pan. Bring liquids to a slow simmer. Squeeze out the gelatin sheet and add it to your simmering liquid. If you have not used gelatin sheets before this may seem weird. But you are really going to fish out the goopy gelatin from your water bowl and gently wring it out. Toss that gelatin's goo into your simmering liquid. I promise it's going to work and be fine. Remove from heat and stir until gelatin dissolves. You can get gelatin sheets here.
  • Strain liquid. Pour strained liquid over the top of your tart. Refrigerate for an hour at least. I like to make mine the night before I need it so it can set up longer.
  • Garnish and serve.

Nutrition

Serving: 1portionCalories: 482kcalCarbohydrates: 63gProtein: 5gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 61mgSodium: 603mgPotassium: 216mgFiber: 1gSugar: 52gVitamin A: 773IUVitamin C: 1mgCalcium: 108mgIron: 1mg
Keyword canned peach recipe, canned peaches, cannedd peach dessert, cling peaches, no bake peach tart, peach tart
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