MAKES one 9″ tart  /  SERVES 8

crust

30 Lotus Biscoff Cookies (2 cups after processed)
1 cup fresh shredded coconut
5 tablespoons melted butter

DIRECTIONS

Preheat oven to 350° F. Process the cookies in a food processor until fine, add coconut and continue to mix. Add cookie mixture to a bowl along with melted butter. Toss until combined. Press firmly to the bottom and up the sides of a deep-dish 9-inch pan.

Bake 10 minutes and let cool completely.

Cream filling

8 ounce pack of softened cream cheese (room temperature)
4 ounce sour cream
2/3 cup confectioners sugar
1 teaspoon vanilla
1 teaspoon honey

DIRECTIONS

Add all ingredients in food processor. Process on high until blended well to a smooth and creamy mixture (this can also be done using an electric mixer).

glazed fresh peaches

7 fresh peaches peeled and thinly sliced
1/3 cup brown sugar
2 1/2 tablespoons butter
1 teaspoon vanilla
Dash of salt

DIRECTIONS

Peel and slice peaches about 1/4 inch thick. Add 2 tablespoons of butter to large skillet on medium heat. Add peaches, vanilla, and a dash of salt to the skillet and cook for six minutes on very low heat. Increase the heat for 2 minutes and add 1/2 tablespoon of butter and brown sugar. Stir gently. Turn off heat and let stand 3- 5 minutes.

Add the filling to the cooled crust. Top with glazed peaches. Place finished tart back in oven for 15 minutes at 350° F.

Chill in refrigerator for at least 2 hours or overnight.

Cut, serve, and enjoy!

Wondering the difference between a pie and a tart? A pie is a sweet or savory dish with a crust and a filling. The sides of a pie dish or pan are sloped. It can have just a bottom crust, just a top crust, or both a bottom and a top crust. A tart is a sweet or savory dish prepared in a pan with shallow, straight sides and it only has a bottom crust. Enjoy!

Photographer: Deana Fulton
Camera: Nikon D7000
Lens: 105.0 f/2.8
Aperture: f/3.0
Speed: 1/50
ISO: 200
Flash: Did not flash
Copyrights and credits: ©2015 Deana Fulton