Iron Chef Shellie

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...”

Recipes | February 20, 2011
Peach & Raspberry Tart with Mango Coulis

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.



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Peach & Raspberry Tart with Mango Coulis

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17 comments on “Peach & Raspberry Tart with Mango Coulis
  1. kristy @ ksayerphotography - February 20, 2011 at 1:45 pm

    This looks absolutely divineee! I wish summer fruits stayed around year long!

  2. Allan - February 20, 2011 at 3:34 pm

    please send to me via express post!!! LOL

  3. Mez - February 20, 2011 at 6:02 pm

    That looks insane. INSANE good. Lovely photos too.

  4. Michelle - February 20, 2011 at 6:15 pm

    Cheese, peach and raspberries are divine together!

  5. msihua - February 20, 2011 at 9:47 pm

    This just screams SUMMER! Absolutely love the beautiful simplicity (not that it’s simple) …

  6. foodie and the chef - February 20, 2011 at 11:53 pm

    Oh those colours are magical, what a fab combination. And I know it’s wrong… but I prefer crunchy peaches. Yummy !

  7. penny aka jeroxie - February 21, 2011 at 8:34 am

    That is a gorgeous tart and yes, better learn all the cooking skills from the elders. They are invaluable.

  8. Queenotisblue - February 21, 2011 at 8:48 am

    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!

  9. Hannah - February 21, 2011 at 11:25 am

    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.

  10. Ellie (Almost Bourdain) - February 21, 2011 at 1:46 pm

    This tart looks amazing!!! I want to grab it from my screen.

  11. Heidi - Apples Under My Bed - February 22, 2011 at 4:42 pm

    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

  12. Thanh - February 23, 2011 at 7:49 pm

    I feel a foodgawker submission coming on. Is it foodgawker, or what’s the food porn site called again?

    • Iron Chef Shellie - February 23, 2011 at 8:38 pm

      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 :)

  13. IT - December 31, 2011 at 9:03 pm

    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

Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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