This yummy Peaches & Cream Tart with Fresh Mint pairs together fresh mint with creamy cheesecake and sweet juicy peaches. It is the perfect summer dessert and it would be a fabulous make ahead option for a dinner party or BBQ. It’s so easy to make as well with ready made pastry and pre-prepared peaches, there’s hardly any work required! And all the better so you can get to the best bit – eating it!
Step by step…
I used a sheet of ready made puff pastry for the base, I went for Jus Roll Light as I’ve used it many times before. Once it had come to room temperature I rolled it out onto a baking tray.
I drained the sliced peaches and put them on some kitchen towel. I also put more kitchen towel over the top and pressed out any excess moisture.
For the cheesecake topping I whisked together 150g full fat cream cheese and 50g caster sugar until smooth. Then I added 1 egg and 1/2 tsp vanilla extract and whisked again until smooth.
I spread the cheesecake mixture out onto the pastry using a palette knife.
Then I added the peach slices in a neat design, and I glazed the edges of the pastry with some beaten egg.
I baked it on 160C Fan/180C/350F/Gas Mark 4 for 25 minutes, then left it to cool completely before sprinkling 6 chopped up mint leaves all over.
I could’ve eaten this whole Peaches & Cream Tart with Fresh Mint myself it was so delicious… And I nearly did!
The only struggle you might face with making this Peaches & Cream Tart with Fresh Mint is sharing it!
Recommended equipment & ingredients*
| Baking trays | Mixing bowls | Cooling rack |
| Kitchen scales | Electric hand mixer |
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More puff pastry tart recipes…
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| Asparagus, Pea & Mint Ricotta Tart | Butternut Squash, Leek & Stilton Tart |
Peaches & Cream Tart with Fresh Mint
Puff pastry sheet with a cheesecake filling, tinned peaches and fresh mint
Ingredients
- 1 sheet of puff pastry (320g)
- 150 g Full fat cream cheese
- 50 g Caster sugar
- 1 Egg large
- 1/2 tsp Vanilla extract
- 300g Tinned sliced peaches (1 and a half 410g cans)
- 6 Fresh mint leaves
- Beaten egg or milk for glazing
Instructions
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Pre heat the oven to 160C Fan/180C/350F/Gas Mark 4 and if chilled, let the pastry come to room temperature
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Roll the pastry out onto a baking tray, if the pastry doesn't come with baking paper then line the tray first
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Drain the sliced peaches and put them on a plate or tray lined with a few pieces of kitchen towel. Use a few more pieces of kitchen towel to press out any excess moisture from the top
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For the cheesecake topping whisk together the full fat cream cheese and caster sugar until smooth. Then add the egg and vanilla extract and whisk again until smooth
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Spread the cheesecake mixture out onto the pastry using a palette knife, leaving about 1cm gap around the edge
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Add the peach slices on top of the cheesecake mixture in a neat design, then brush the gap around the edge of the pastry with the beaten egg or milk
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Bake it for 25 minutes, then leave it to cool completely before sprinkling 6 chopped up mint leaves all over it
If you like this, check out more of my Sweet Tarts & Pies recipes!
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I love super simple recipes like this and it looks so delicious im going to have to try it.
Thank you Jacqui! I do hope you enjoy it!
What a gorgeous looking tart! I love the flavours…it must taste so good!! Thanks for linking up with #CookBlogShare 🙂 Eb x
Thank you! It was very yummy 🙂
I absolutely love the sound of this Kat – and incredibly easy to make. I would never have thought of teaming the peaches with mint – but I bet it works together so well 🙂
Angela x
I was nervous to see what the taste was, but they go together perfectly!
Not only great looking but oh so easy! I think we all need such a recipe in our lives which can be put together quickly and look like million dollars! This is the one! I will be trying it at the next opportunity! x
Thanks Jo! Let me know what you think!
Peaches are so summery! Love this tart Kat, especially the pairing with the mint xx
Thanks Kate! I agree, it’s perfect for summer!