Ingredients:- 2 Cups of soft macaroon cookie crumbs.
- 1 Cup of pecans (ground).
- 1/2 Cup of heavy cream.
- 1/3 Cup of caster sugar.
- 1 Cup of softened cream cheese at room temperature (8 oz).
- 1 Cup of fresh raspberry.
- 4 medium-large peaches (pealed and sliced).
- 1 Cup of peach preserves (you may use apricot or orange preserves as an alternative).
- 3 tbsp of softened unsalted butter.
- 2 tbsp of lemon juice.
- 2 tsp of orange juice.
- 2 tsp of honey.
- 1 tsp of pure vanilla extract.
- 1/4 tsp of almond extract.
- Hand held electric mixer.
- Removable-bottom 11 inch fluted tart pan.
- Food Processor.
- Baking sheet.
- Heat oven to 350 F.
- In a food processor, process 2 cups of macaroon crumbs, 1 cup of ground pecans and 3 tbsp of softened unsalted butter till well blended.
- Press macaroon pastry crust onto bottom and up sides of non-greased 11 inch tart pan. Place pan on a baking sheet and bake up to 15 minutes till golden brown. Once done. place on a wire rack to cool completely.
- Meanwhile, prepare pastry cream filling. Using a hand held electric mixer, beat 1/2 cup of heavy cream till soft peak forms.
- Clean mixer's paddle attachment and use for beating 1 cup of softened cream cheese with 1/3 cup of caster sugar till light and smooth. Mix in 2 tsp of orange juice, 1 tsp of pure vanilla extract and 1/4 tsp of almond extract.
- Gently fold in whipped heavy cream till well combined. Evenly spread cream filling over baked crust.
- In a separate bowl, combine 4 pealed and sliced peaches with 2 tbsp of lemon juice, then arrange neatly on top of cream filling and dress up with 1 cup of fresh raspberry.
- Over low heat, cook while stirring 1 cup of peach preserves and 2 tsp of honey till melted. Brush fruit with honey glaze, then refrigerate for few hours. Garnish with mints, then serve.
Baker Note:
- If fresh peaches are not available, you may use 3 cups of frozen unsweetened peaches (thawed).
