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Peaches & Cream Tart with Fresh Mint
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Peaches & Cream Tart with Fresh Mint

Puff pastry sheet with a cheesecake filling, tinned peaches and fresh mint
Course Dessert
Cuisine American
Keyword Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 9
Calories 288kcal
Author thebakingexplorer

Ingredients

  • 320 g Sheet of ready made puff pastry
  • 250 g Ricotta cheese
  • 50 g Caster sugar
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 300 g Tinned sliced peaches (1 and a half cans)
  • 6 Fresh mint leaves
  • Beaten egg or milk optional, for glazing

Instructions

  • Pre heat the oven to 180C Fan/200C/400F/Gas Mark 6 and if chilled, let the pastry come to room temperature
  • Roll the pastry out onto a baking tray, if the pastry doesn't come with baking paper then line the tray first
  • 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
  • For the cheesecake topping whisk together the ricotta cheese, caster sugar, egg and vanilla extract until smooth
  • Spread the cheesecake mixture out onto the pastry using a palette knife, leaving about 1cm gap around the edge
  • 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
  • Bake it for 25 minutes, then leave it to cool completely before sprinkling 6 chopped up mint leaves all over it
  • Store in the fridge for 2-3 days

Notes

  • I used ricotta for the cheesecake filling, but cream cheese and mascarpone will work too. I do find ricotta to be a thicker mixture, so it's easier to spread and doesn't run off the pastry.
  • Most puff pastry sheets need to come to room temperature before you un-roll them. So I recommend taking it out of the fridge at least 30 minutes before making the tart.
  • I really recommend using fresh mint for the tart as it's so flavoursome and fragrant!
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition

Calories: 288kcal | Carbohydrates: 26g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 123mg | Potassium: 103mg | Fiber: 1g | Sugar: 9g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg