Peach, nectarine & ginger tart

SERVES 6- 8

Slightly cheese-cakey, this tart is a favourite dessert of mine in the summer.

½ packet GF ginger nuts

½ cup roasted almonds

2 tbsp sugar

3 tbsp butter, melted

250g cream cheese, at

room temperature

¼ cup sour cream

1 large egg

1/ cup sugar 3

2 tsp vanilla paste

1 tbsp fresh lemon zest GINGER SYRUP

½ cup sugar

½ cup water 1 large, thumb-sized piece

fresh ginger, sliced

3- 4 semi-firm peaches, peeled,

and nectarines, sliced

Mint leaves, to garnish

1 Preheat oven to 180oC. Grease a 23cm fluted, loose bottom tart tin.

2 Process the biscuits and almonds in a food processor until a fine crumb forms. Add in the sugar and melted butter, mixing thoroughly. Press this firmly into the tart tin, going up the sides as well. Bake for 10-15 minutes until set. Reduce oven to 160oC.

3 Whip the cream cheese until smooth. Add the sour cream, egg, sugar, vanilla paste and lemon zest, beating until smooth. Pour mixture into the crust and bake for 15-20 minutes or until just set. Leave to cool in the oven, then chill.

4 Make the ginger syrup by simmering the sugar, water and ginger until a syrup forms – about 7 minutes. Remove the ginger and allow to cool for a few minutes before adding in the fresh fruit slices.

5 To serve, pile the fresh fruit in the centre of the tart, drizzling the last of the syrup over. Scatter with mint leaves.