Peach-Raspberry Tart recipe
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Ingredients
- 1 ¼ cups graham cracker crumbs ½ cup melted butter ¼ cup ground almonds 1 teaspoon ground cinnamon ½ cup water 1 envelope unflavored gelatin 1 pound cream cheese, softened 1 cup sour cream ½ cup whipping cream 2 teaspoons grated lemon zest 2 large peaches, peeled and sliced 1 cup fresh raspberries
Nutrition Info
- 513.5 caloriescarbohydrate: 18.2 gcholesterol: 126 mgfat: 46.5 gfiber: 2.1 gprotein: 8.4 gsaturatedFat: 27.3 gservingSize: -sodium: 353.6 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Peach-Raspberry Tart
Directions
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Combine graham cracker crumbs, butter, almonds, and cinnamon in a bowl. Mix until evenly moistened, press into the bottom and partway up the sides of a 9-inch springform pan. Refrigerate while preparing the filling.
Pour water into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat, stir constantly until the granules are completely dissolved, about 3 minutes. Remove from heat.
Beat cream cheese with an electric mixer until light and fluffy, 2 to 3 minutes. Beat in sour cream, whipping cream, and lemon zest. Add gelatin, mix well. Pour into the prepared crust. Refrigerate until set, 3 to 4 hours.
Remove from the springform pan and place on a serving plate. Decorate with sliced peaches and raspberries.