Peaches and Cream Tart

1. 1

   Chop the peaches into bite-size pieces and set aside on a paper towel-lined plate.

2. 2

   Whisk together the sour cream, vanilla and cinnamon in a large bowl.

3. 3

   Stir in the peaches.

4. 4

   Beat the whipping cream and icing sugar in another bowl until stiff peaks form.

5. 5

   Fold the whipped cream into the sour cream and peach mixture.

6. 6

   Scrape the mixture into the graham crumb crust and spread evenly, smoothing the top.

7. 7

   Refrigerate for at least 2 hours or until set.

8. 8

   Dust with cinnamon and garnish each serving with fresh mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.