Minty Peach & Cardamom Goat Cheese Tart

Recipe from What's For Lunch, Honey?  


For the crust

230 - 250g  plain caramel biscuits, finely ground
50 - 75g butter, melted

For the filling

100g quark
200g goat cream cheese
200g mascarpone
1 tablespoon sugar
2 tablespoons maple syrup
1/4 teaspoon ground cardamom
Good pinch of fleur de sel

For the topping

3-4 ripe peaches, pitted and cut into thin slices
Handful of pistachios, chopped
Handful of mint leave, chopped


For the crust

Pre-heat oven to 200 degrees C. Blend the melted butter and ground caramel cookies in a bowl until the crumbs are evenly coated and moistened. Tip the mixture into a 22 cm diameter tart pan and using your finger press the mixture evenly. Use a small bowl or the measuring cup to really even out all the biscuit crumbs on the base and the sides.

Bake the crust in the oven for aprox. 8-10 minutes or until it starts to brown. Take out and allow to cool completely.

For the filling

In a mixing bowl, whisk all the ingredients, except the fleur de sel, until smooth. Adjust sweetness according to taste. Finally add the pinch of fleur de sel.

Spread the cream cheese filling in the crust and cool in the refrigerator for 30-45 minutes until the filling sets.

Arrange the sliced peaches on top of the filling in concentric circles. Sprinkle with pistachios and mint leaves.