Recipe: Elizabeth Hewson’s No-Bake Peaches and Cream Tart Is a “Blitz and Chill” Affair

This is the perfect summer tart when peaches are in their prime and it’s too damn hot to even contemplate baking. Rather than wrestling with a buttery pastry in the height of summer, opt for this blitz-and-chill, no-fuss biscuit base or skip the base altogether – the peaches and cream alone create a heavenly dessert and a sprinkle of biscuit crumbs over the top provides texture without the effort.

Cut the peaches into thin wedges or larger chunks, but make sure you macerate them for at least one hour to draw out their delicious juices for drizzling over the tart when serving. However you choose to make it, ensure the tart stays refrigerated until ready to eat, as it doesn’t fare well in the heat.

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Elizabeth Hewson’s no-bake peaches and cream tart 

Serves: 8–10
Preparation time: 30 minutes, plus 1 hour maceration time
Chilling time: 1 hour

Ingredients

250g digestive biscuits
100g unsalted butter, melted
1kg ripe yellow peaches (about 5)
50g (¼ cup) caster sugar
1 tbsp lemon juice
pinch of sea salt flakes
2 tsp vanilla bean paste, divided
250ml (1 cup) thickened cream
40g (¼ cup) icing sugar
250g mascarpone, softened
baby basil leaves, to serve

Method

To make the base, place the biscuits in a food processor and process into fine crumbs. Alternatively, place in a plastic bag and crush with a rolling pin. Whichever way you choose, ensure the crumbs resemble sand for an even consistency (otherwise you risk the base being too crumbly). 

Transfer the crumbs to a bowl and stir in the melted butter until well combined. Tip the mixture into a 22cm round springform tin, spreading it evenly with the back of a spoon. Use a straight-sided glass to press the crumbs firmly onto the base and halfway up the side for an even finish. Use your fingertips to smooth the top of the edges. Refrigerate for at least 1 hour to allow butter to set. This step can be done up to 3 days ahead.

Meanwhile, cut the peaches into chunks or thinly slice and place in a bowl with the caster sugar, lemon juice, salt and half the vanilla bean paste. Gently toss, then cover and refrigerate for at least 1 hour or until ready to serve.

When ready to serve, use a handheld whisk to beat the cream, icing sugar and remaining vanilla bean paste until soft peaks form. Gently fold in the softened mascarpone until well combined. Take care not to overbeat.

To release the tart base from the tin, balance it on a steady glass or tin, and gently ease down the sides. Place on a serving plate, then fill the tart shell with the cream mixture. Using a slotted spoon, pile the peaches on top, reserving any syrup. Scatter with the baby basil leaves and serve with the syrup on the side.

This is an edited extract from Sweet Memories by Two Good Co. Published by Two Good Co (RRP $75), with 50 per cent of profits reinvested in supporting, empowering and employing women living in crisis.