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Peach & Ginger Tart

Looking for a little summer snack to sweeten up your summer? There are few summer tart recipes that hit the sweet spot like our Peach and Ginger Tart does.
Photo of Peach & Ginger Tart

Ingredients

  • 125 grams ginger nut biscuits
  • 1/2 cup roasted almonds
  • 2 tablespoons sugar
  • 1/3 cup sugar
  • 3 tablespoons butter, melted
  • 250 grams cream cheese, at room temperature
  • 1/4 cup sour cream
  • 1 large egg
  • 2 teaspoons vanilla essence
  • 1 tablespoons fresh lemon zest

Ginger Syrup

  • 1/2 cup water
  • 1/2 cup sugar
  • 2 tablespoons fresh ginger, sliced
  • 4 semi-firm peaches, peeled and sliced
  • 10 leaves mint
  • 125 grams ginger nut biscuits
  • 1/2 cup roasted almonds
  • 2 tablespoons sugar
  • 1/3 cup sugar
  • 3 tablespoons butter, melted
  • 250 grams cream cheese, at room temperature
  • 1/4 cup sour cream
  • 1 large egg
  • 2 teaspoons vanilla essence
  • 1 tablespoons fresh lemon zest

Ginger Syrup

  • 1/2 cup water
  • 1/2 cup sugar
  • 2 tablespoons fresh ginger, sliced
  • 4 semi-firm peaches, peeled and sliced
  • 10 leaves mint

Method

  1. Step 1 of 5
    Preheat oven to 180°C (160°C fan-forced). Grease a 23cm fluted, loose bottom tart tin.
  2. Step 2 of 5
    In a food processor, process the biscuits and almonds until a fine crumb forms. Add in the sugar and butter and mix well. Press this firmly into the tart tin, going up the sides as well. Bake for 10-15 minutes until set. Remove from the oven and set aside. Reduce oven to 160°C (140°C fan-forced).
  3. Step 3 of 5
    In a large bowl, whip the cream cheese until smooth. Add the sour cream, egg, sugar, vanilla essence and lemon zest, beating until smooth. Pour mixture into the tart crust and bake for 15-20 minutes or until just set. Turn the oven off and leave to cool in the oven, then chill.
  4. Step 4 of 5
    To make the ginger syrup, in a medium saucepan on a low heat, add the sugar, water and ginger until a syrup forms. This should take about 7 minutes. Remove the ginger and allow to cool for a few minutes before adding in the fresh peach slices.
  5. Step 5 of 5
    To serve, pile the peaches in the centre of the tart, drizzling the last of the syrup over. Top with mint leaves.

Nutrition per serving

1732 Kilojoules
Protein5 grams
Fat24 grams
Carbs44 grams
Sugars39 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 5
    Preheat oven to 180°C (160°C fan-forced). Grease a 23cm fluted, loose bottom tart tin.
  2. Step 2 of 5
    In a food processor, process the biscuits and almonds until a fine crumb forms. Add in the sugar and butter and mix well. Press this firmly into the tart tin, going up the sides as well. Bake for 10-15 minutes until set. Remove from the oven and set aside. Reduce oven to 160°C (140°C fan-forced).
  3. Step 3 of 5
    In a large bowl, whip the cream cheese until smooth. Add the sour cream, egg, sugar, vanilla essence and lemon zest, beating until smooth. Pour mixture into the tart crust and bake for 15-20 minutes or until just set. Turn the oven off and leave to cool in the oven, then chill.
  4. Step 4 of 5
    To make the ginger syrup, in a medium saucepan on a low heat, add the sugar, water and ginger until a syrup forms. This should take about 7 minutes. Remove the ginger and allow to cool for a few minutes before adding in the fresh peach slices.
  5. Step 5 of 5
    To serve, pile the peaches in the centre of the tart, drizzling the last of the syrup over. Top with mint leaves.

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