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...

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Recipes

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

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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.

 

 

Comments

17 comments on “Peach & Raspberry Tart with Mango Coulis
  1. kristy @ ksayerphotography

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

    February 20, 2011 at 1:45 pm
  2. Allan

    please send to me via express post!!! LOL

    February 20, 2011 at 3:34 pm
  3. Mez

    That looks insane. INSANE good. Lovely photos too.

    February 20, 2011 at 6:02 pm
  4. Michelle

    Cheese, peach and raspberries are divine together!

    February 20, 2011 at 6:15 pm
  5. msihua

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

    February 20, 2011 at 9:47 pm
  6. 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 !

    February 20, 2011 at 11:53 pm
  7. penny aka jeroxie

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

    February 21, 2011 at 8:34 am
  8. 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!

    February 21, 2011 at 8:48 am
  9. 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.

    February 21, 2011 at 11:25 am
  10. Ellie (Almost Bourdain)

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

    February 21, 2011 at 1:46 pm
  11. 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

    February 22, 2011 at 4:42 pm
    • Iron Chef Shellie

      It’s from that shop called Provincal 🙂 I need a bigger plate actually, need to go shopping!

      February 23, 2011 at 12:14 pm
  12. Thanh

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

    February 23, 2011 at 7:49 pm
    • 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 🙂

      February 23, 2011 at 8:38 pm
  13. 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

    December 31, 2011 at 9:03 pm
    • Iron Chef Shellie

      I usually credit. I must have forgot this time.

      December 31, 2011 at 10:00 pm
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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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