After taking a little break from writing recipes in order to finish off my studies, I am so happy to be back, in my little kitchen, whisking and mixing ingredients again, it brings me such pleasure.
Just the thought of grilled peaches makes my mouth water, the idea of layering them upon a base of biscoff biscuits (my latest obsession), a honey mascarpone filling and a sprinkling of nutty almonds and ooh I was off to a winner.
This tart could be made in any shape tin, be it round, square, rectangular, just whatever you have on hand.
- 250g biscoff biscuits
- 50g butter, melted
- 500g full fat mascarpone
- 3 tbsp orange blossom honey
- 300ml double cream
- 4 peaches
- 1 tbsp soft brown sugar
- flaked almonds, for sprinkling
- Begin by making the crust, in a food processor, place the biscoff biscuits and blitz until crumbs. Pour in the melted butter and blitz again. Turn out into your tin and press it into the tin using the bottom of a glass. Place in the fridge to chill and set.
- Making the filling by placing the mascarpone and honey in a large bowl and using an electric whisk, whisk until smooth. In another bowl place the double cream and whisk until soft peaks.
- Fold in half of the whisked cream into the mascarpone mix and fold gently to combine. Pour into the biscuit case and smooth with a palette knife, return to the fridge. Put the rest of the cream in a piping bag fitted with a round tip and save for later.
- For the peaches, slice each peach into 8 pieces. Toss lightly in the brown sugar. Heat a frying pan over a medium heat and gently add the peaches, fry till the sugar begins to caramelise and the peaches have started to soften. Turn off the heat and leave to cool
- Toast the almonds in a dry frying pan until they start to colour, leave to cool. Once the peaches have cooled, arrange on top of the mascarpone mix, pip cream decoratively and then sprinkle with the almonds.
And there you have it, a perfect summer pud! Rachel x
PS. Apologies for the poor quality photo, was in a rush.