Serves 8 people
Adapted from Food & Wine
2 cups vanilla wafer cookies (we used Nilla Wafers...duh)
1/2 cup whole, raw almonds
6 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
8 ounces cream cheese, softened (room temperature)
1/4 cup sour cream
1 teaspoons pure vanilla extract
2 firm, ripe peaches, peeled and cut into thin wedges
Preheat the oven to 350 degrees Fahrenheit. Place the almonds on a baking sheet and toast in the oven until fragrant. In a food processor, combine the vanilla wafers, toasted almonds and 2 tablespoons of sugar. Process until fine and crumbly. Add the melted butter and pulse until moistened. Press the mixture into the bottom and 1/2-inch up the sides of a 9-inch springform pan. Bake for 10 minutes or until the crust is golden brown.
Meanwhile, clean out the food processor bowl. Add the cream cheese, sour cream, egg, vanilla extract and 2 more tablespoons of sugar to the bowl. Process until smooth and creamy. Pour the custard into the semi-cooled, baked crust. Bake for 15 more minutes or until the cream custard is set in the crust. Allow to cool for a few minutes and then place in the freezer to chill for about 15 minutes more.
In a separate bowl, toss the peeled, sliced peaches with the last 2 tablespoons of sugar. Arrange the peaches on the cooled custard crust in 2 concentric circles. Remove the springform pan ring and using a flat spatula knife, gently slide the tart off the pan and onto a serving platter. Slice and enjoy!