Peach & Raspberry Tart with Mango Coulis
The annual banquet my aunt / godmother prepares was a little after Chinese New Year this year, as we were waiting for my aunty to come back from overseas (you can see photos of what we ate here). She doesn’t have a huge kitchen, so it’s amazing how such restaurant quality food comes out to 2 dining tables come out to serve 20 + people year after year. She is an amazing cook, and hands down makes the best noodles. I’ve asked her to teach me to make kuih kapit (love letters) later this year, as I remember her making them sweating away over the hot stove. We are most likely going to make them in Winter when it’s much cooler to work constantly near the stove. It’s about time I started to learn recipes from heritage to keep them going for years to come.
So anyway… I made this tart to take along for the dessert part of the feast. Whilst the peaches were a little crunchy, it was a delicious cheesecake tart, and the mango coulis really made it special. You wouldn’t want to serve it without lashings of coulis as it’s sweetness really compliments the tartness of the raspberries and cheesecake.
Peach & Raspberry Tart with Mango Coulis
250g packet plain sweet biscuits, such as Marie or Nice
100g unsalted butter, melted
500g light cream cheese, softened
1/2 cup (110g) caster sugar
1 tablespoon Malibu (optional) or lemon juice
3 peaches, stones removed, cut into wedges
125g raspberries
mango coulis
2 mangoes, peeled, chopped
2 tablespoons pure icing sugar
1 tablespoon lemon juice
1. Place biscuits in a food processor and process until fine crumbs form. Add butter and pulse until combined. Using base of a glass, press biscuit mixture into base and side of six 8cm round loose-based tart pans. Alternatively, use one 22cm tart pan. Transfer to fridge. Chill for 30 minutes, until firm.
2. Using an electric mixer, beat cream cheese, sugar and Malibu or lemon juice until smooth. Spoon mixture into tart bases. Chill for 30 minutes.
3. To make mango coulis, place mango, sugar, lemon juice and 2 tablespoons water in a blender. Blend until smooth. Strain through a fine sieve.
4. Place peaches and raspberries on tarts and drizzle with mango coulis. Serve.
Serve 6.
kristy @ ksayerphotography
This looks absolutely divineee! I wish summer fruits stayed around year long!
Allan
please send to me via express post!!! LOL
Mez
That looks insane. INSANE good. Lovely photos too.
Michelle
Cheese, peach and raspberries are divine together!
msihua
This just screams SUMMER! Absolutely love the beautiful simplicity (not that it’s simple) …
foodie and the chef
Oh those colours are magical, what a fab combination. And I know it’s wrong… but I prefer crunchy peaches. Yummy !
penny aka jeroxie
That is a gorgeous tart and yes, better learn all the cooking skills from the elders. They are invaluable.
Queenotisblue
Yum, my favourite summer fruits! What a great recipe, making the best of seasonal ingredients. Your photographs are wonderful – yes, I would like a slice now!
Hannah
I like my peaches crunchy! And I like my desserts to be cheesecake. There is so much win in this post that I almost can’t bear it.
Ellie (Almost Bourdain)
This tart looks amazing!!! I want to grab it from my screen.
Heidi - Apples Under My Bed
I am in love with your white plate! This tart looks so aesthetically pleasing. I would love to wake up to the picture of this tart every day – it would send me off with a smile on my face 🙂 (the last pic is my fav)
Heidi xo
Iron Chef Shellie
It’s from that shop called Provincal 🙂 I need a bigger plate actually, need to go shopping!
Thanh
I feel a foodgawker submission coming on. Is it foodgawker, or what’s the food porn site called again?
Iron Chef Shellie
lol, yeah it’s called foodgawker and they denied my submission for this one! I need to re-submit a better one! thanks for reminding me 🙂
IT
Thank for posting the recipe but it would have been great if you have acknowledge that the recipe was from the Jan/Feb 2011 issue of the Australian GoodFood magazine
Iron Chef Shellie
I usually credit. I must have forgot this time.