Sunflower Peach Tart
A simple yet elegant dessert that is easy to make and is sure to wow anyone who has a slice! This Sunflower Tart is made with a chocolate chip crust that complements the creamy filling with the tangy, sweet flavour of sliced peaches on top!
[adrotate group="2"] [adrotate group="4"]- 400g/14oz Double Chocolate Chip Cookies (crushed)
- 180g/6.3oz Butter (melted)
- 27cm/10.5-inch Springform Tart Pan
- 400g/14oz Philadelphia Cream Cheese (room temperature)
- 250ml/1 Cup Double Cream (Heavy Cream)
- 100g/3.5oz White Chocolate (melted)
- 50g/18oz Icing Sugar (Powdered Sugar)
- 1 Tsp Vanilla Essence
- 3 (400g/14oz) Canned Peaches (halved)
- Chocolate Shavings (Sprinkles or Blueberries)
Mix the melted butter with crushed biscuits.
Press down onto base and up the sides of your tart pan or pie dish.
Refrigerate for 30 minutes, until the biscuits are hard and set.
In a large bowl, add the cream cheese, double cream, icing sugar and vanilla essence.
Whisk together until smooth then add the cooled melted white chocolate and whisk just until smooth.
Pour filling over biscuit base and smooth the top.
Refrigerate overnight.
Drain the peaches. Slice the peaches in half and place on a paper towel to absorb any excess juice.
Place 2 rows of peaches in the form of a sunflower on the outer side of the cheesecake.
Fill the middle with chocolate shavings, sprinkles or blueberries. Keep refrigerated.
Enjoy!