No-Bake Peach Tart

This easy to make no bake peach dessert uses a few ingredients and about 20 minutes to assemble (plus chillling time. It can also be topped with other ripe summer fruit like nectarines, plums or berries.

📝 Ingredients

• 3 ounces ladyfinger cookies (8-10)
• 2 tablespoons sugar
• 1 cup fine almond flour
• 1/4 teaspoon fine sea salt
• 6 tablespoons butter (melted)
• 8 ounces cream cheese
• 8 ounces crème fraiche
• 1/4 cup sugar
• 1/4 teaspoon almond extract
• 1/4 cup sugar
• 6 ounces cold prosecco, Moscato or Riesling wine
• 3/4 pound firm-ripe peaches (2 or 3 large) (halved and pitted)

👨‍🍳 Instructions

1. 1--- Make the crust ---
2. 2Break the ladyfingers into pieces and place in a food processor with the sugar. Pulse until the cookies form fine crumbs. Add the almond flour and salt and pulse to combine. Drizzle in the butter and pulse a few seconds, until the mixture sticks together when you pinch it between your fingers.
3. 3Transfer the dough to an 8-inch tart pan with a removable bottom, and press it evenly across the bottom and up the sides. Put the pan in the refrigerator to chill while you make the filling.
4. 4--- Make the filling ---
5. 5Put the cream cheese, crème fraiche, sugar and extract into the food processor and process until smooth and creamy, about 1 minute.
6. 6Scrape the filling into the tart pan, smoothing the top. Cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
7. 7--- Marinated peaches ---
8. 8In a medium bowl, whisk the sugar with ¼ cup water. Stir in the prosecco until sugar is completely dissolved (the prosecco will foam) Slice the peaches into ½-inch wedges and add to the bowl. Gently stir the peaches to coat with syrup. Cover and chill in the refrigerator until very cold, about 2 hours.
9. 9--- To serve ---
10. 10When ready to serve the tart, carefully separate the tart base from the sides by pushing upward. Put the tart on a serving plate.
11. 11Use a slotted spoon to lift the fruit from the syrup and arrange over the top of the tart. Slice and drizzle a little syrup over each serving.