PEACH BLACK­BERRY CHEESE­CAKE TART

Canadian Living - - Summer Desserts -

Fruit Top­ping In bowl, toss to­gether peaches, sugar and lemon juice. Let stand at room tem­per­a­ture, stir­ring oc­ca­sion­ally, un­til peaches are soft­ened and sugar is dis­solved, about 30 min­utes.

Crust Mean­while, in food pro­ces­sor, pulse to­gether amaretti cook­ies and apri­cots un­til in fine crumbs. Driz­zle in but­ter; pulse un­til mix­ture is moist­ened. Press into bot­tom and up side of 9-inch tart pan with re­mov­able bot­tom. Bake on rimmed bak­ing sheet in 350°F oven un­til fra­grant and crust is set, about 10 min­utes. Let cool.

Fill­ing In large bowl, whip cream un­til stiff peaks form; scrape into small bowl. In same large bowl, beat to­gether cream cheese, ic­ing sugar, lemon zest and vanilla un­til smooth and fluffy. Fold whipped cream into cream cheese mix­ture un­til com­bined. Spoon fill­ing over cooled crust, smooth­ing top. Re­frig­er­ate un­til set, about 1 hour. Drain top­ping, re­serv­ing syrup for another use. Mound top­ping on tart and top with black­ber­ries.

PER SERV­ING

about 438 cal, 4 g pro, 28 g to­tal fat (18 g sat. fat), 47 g carb (3 g di­etary fi­bre, 44 g sugar), 74 mg chol, 183 mg sodium, 298 mg po­tas­sium. % RDI: 5% cal­cium, 5% iron, 28% vit A, 10% vit C, 5% fo­late.

MAKES 8 SERV­INGS HANDS-ON TIME 30 MIN­UTES TO­TAL TIME 2 HOURS

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