Peaches and Cream Tart
Not cake, but still pretty amazing.
Not cake, but still pretty amazing.
Cookie Crust
2 cups shortbread cookies, crumbled
1/4 cup butter, melted
Tart
1 cup whipping cream
2 (8 oz) packages cream cheese, softened
2/3 cup sugar
4 Tablespoons orange juice
2 tsp vanilla extract
1 tsp almond extract
fresh peaches
fresh raspberries
sugar
Make cookie crust into a pie pan and freeze for 15 minutes. Whip cream until stiff. Set aside. Beat cream cheese in a large bowl and add 2/3 cup sugar, orange juice, vanilla and almond extracts. Fold in whipping cream; spread over frozen crust. Refrigerate for 2-4 hours or freeze for 1 hour.
Before serving, peel and slice peaches. Sprinkle with sugar. Arrange on top of tart with berries if desired. (Peaches can be substituted with strawberries if desired; equally yum!)
2 cups shortbread cookies, crumbled
1/4 cup butter, melted
Tart
1 cup whipping cream
2 (8 oz) packages cream cheese, softened
2/3 cup sugar
4 Tablespoons orange juice
2 tsp vanilla extract
1 tsp almond extract
fresh peaches
fresh raspberries
sugar
Make cookie crust into a pie pan and freeze for 15 minutes. Whip cream until stiff. Set aside. Beat cream cheese in a large bowl and add 2/3 cup sugar, orange juice, vanilla and almond extracts. Fold in whipping cream; spread over frozen crust. Refrigerate for 2-4 hours or freeze for 1 hour.
Before serving, peel and slice peaches. Sprinkle with sugar. Arrange on top of tart with berries if desired. (Peaches can be substituted with strawberries if desired; equally yum!)
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