Creamy No-Bake Peach Tart

4.3
(3)
3 Reviews
2 Photos

This creamy no-bake peach tart has a very light, peachy filling, and a lovely toasted almond press-in graham cracker crust. Use the best quality, ripest peaches you can find for optimal flavor. Give yourself plenty of time to make this—it requires at least 6 hours to chill.

By
Kim
photo of kim shupe.1x1
Kim
As an Allrecipes Allstar, Kim is an avid member of the Allrecipes community who is a self-taught baker and enjoys experimenting in the kitchen.
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Published on August 28, 2024
overhead view of creamy peach tart with peach slices and blueberries on blue rimmed plate showing one slice removed
2
Prep Time:
25 mins
Cook Time:
10 mins
Refrigerate Time:
6 hrs
Freeze Time:
15 mins
Total Time:
6 hrs 50 mins
Servings:
12
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Ingredients

Original recipe (1X) yields 12 servings

Crust

  • 9 graham crackers

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

  • 1 pinch salt

  • 1/2 cup sliced almonds

  • 8 tablespoons unsalted butter

  • 2 tablespoons honey

Filling

  • 1 (0.25 ounce) packet unflavored gelatin powder

  • 6 tablespoons cold water

  • 3 ripe peaches, pitted and roughly chopped

  • 6 tablespoons white sugar, or to taste

  • 1 tablespoon freshly squeezed lemon juice, or to taste

  • 1/2 teaspoon vanilla extract

  • 1/2 cup full-fat plain Greek yogurt

  • 2/3 cup heavy cream

  • peach slices and fresh blueberries (optional)

Directions

  1. Line a 9-inch tart pan with a removable bottom with a round of parchment paper. Lightly grease pan and paper.

  2. Prepare the crust: place graham crackers, cinnamon, nutmeg, and salt into the bowl of a food processor and process until fine crumbs form.

  3. Place almonds in a skillet over medium-low heat. Cook, stirring constantly, until almonds are toasted, about 5 minutes. Remove from heat and pour almonds into the food processor bowl with the graham crumbs. Pulse until combined.

  4. Melt butter in the skillet using the residual heat of the pan, or if needed, place pan over low heat just until butter is melted. Add butter and honey to the food processor bowl, and pulse until mixture is thoroughly combined.

  5. Pour crust mixture into prepared tart pan. Press crust firmly and evenly into the bottom and up sides of the pan. Place tart pan on a small baking sheet or cutting board, then freeze until crust is firm, at least 15 minutes.

  6. For filling, place gelatin and cold water in a saucepan; let stand for 5 minutes to allow gelatin to bloom.

  7. Meanwhile, add peaches, sugar, lemon juice, vanilla, Greek yogurt, and heavy cream to the jar of a high-powered blender. Blend mixture until very smooth, 1 to 2 minutes. Taste, and add more sugar or lemon juice, if needed; then blend again to combine.

  8. Place saucepan with gelatin over low heat; cook, stirring constantly, until gelatin dissolves, 1 to 3 minutes. With the blender running on low speed, carefully pour gelatin mixture into peach mixture. Gradually turn blender speed up to High and blend for 30 seconds.

  9. Remove tart crust from the freezer. Carefully pour peach mixture into the tart crust, only filling to the lip of the crust. You will have extra peach filling. Place extra filling into a ramekin or small dessert bowl and refrigerate until set; and enjoy as a separate dessert once fully chilled.

  10. Refrigerate tart, uncovered, for at least 6 hours to overnight to set.

  11. When ready to serve, remove tart from pan and remove parchment paper. If desired, top tart with sliced peaches and blueberries just before serving.

Nutrition Facts (per serving)

221 Calories
16g Fat
18g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 221
% Daily Value *
Total Fat 16g 20%
Saturated Fat 8g 41%
Cholesterol 36mg 12%
Sodium 49mg 2%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 5%
Total Sugars 14g
Protein 4g 7%
Vitamin C 3mg 4%
Calcium 42mg 3%
Iron 0mg 3%
Potassium 154mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.