Prep: 20 mins
Cook: 25 mins
Total time: 45 mins
1x 350g puff pastry sheet
1x 400g peaches tinned
1x cup of frozen raspberries
1x Tbsp berry jam (of your choice)
2x Tbsp Egmont Honey (plus extra to serve)
1x tsp vanilla essence
1x 250g lite spreadable cream cheese
1x tsp lemon juice
½ x cup crushed pistachios
Optional whipped cream, ice cream or custard.
Preheat the oven to 180 degrees Celsius.
Take your puff pastry sheet from the freezer and allow it to thaw for about 10 minutes before preparing the rest of the ingredients. (The puff pastry sheets need to thaw but should remain chilled to allow it to puff up).
Line a baking sheet with baking paper. In a small bowl, mix the softened cream cheese with 1 teaspoon of vanilla essence until well mixed. Taste the cream cheese mixture and add more vanilla to taste if needed.
Drain the tin of peaches, dry well and place into a bowl. In a separate bowl mix Egmont Honey with 1 teaspoon of lemon juice. Pour honey and lemon mix over peaches, stir carefully not to break peaches.
Now, brush the beaten egg over the puff pastry. The egg wash will help make the pastry golden brown. Bake for 20-25 mins until golden brown and the sides have risen.
To make the berry coulis, take 1 cup of frozen raspberries and allow to thaw. Scoop 1 heaped teaspoon of berry jam of your choice and mix with the thawed berries, creating a thick coulis.
Remove the pastry tart from the oven and leave to cool for a few minutes. Top the tart with berry coulis and sprinkle with crushed pistachios to finish.