Basil Cream & Peach Tart
It's ALMOST July and that means Peach Season is almost here! Here's a little recipe to get you excited to use those peaches in a new way!
Peach and Basil Cream Tart
1 sheet frozen puff pastry, thawed
2 teaspoons heavy cream
4 oz. greek whipped cream cheese
2 RIPE peaches, thinly sliced
fresh basil, finely chopped
Basil-Infused Whipped Cream:
1 cup heavy whipping cream
1/2 cup fresh basil leaves, roughly chopped to small pieces
2 tbsp granulated sugar
1/2 teaspoon vanilla extract
For the Tart:
Preheat oven to 400F. Roll out the puff pastry out on a baking sheet lined with parchment. With a knife, score a border into the puff pastry. Be careful to not cut all the way through the dough! Brush the heavy cream along the border. Bake for 15-19 minutes. Let cool.
For the Basil-Infused Whipped Cream:
In a medium saucepan, heat cream on low for 2 minutes (watch closely to make sure it does not burn or stick). Turn off hear and add chopped basil. Allow to cool and then refrigerate. Once completely cooled, strain the basil from the mixture (it will be dull brown colored and not pretty, but it will have flavored the cream!). In a mixer, whisk the cream on medium high until soft peaks are formed. Add vanilla and slowly work in sugar. Continue to whisk until peaks become slightly more firm. Combine the whipped cream cheese with the basil-infused whipped cream. Spread on cooled baked pastry. Top with thinly sliced peaches and sprinkle with finely chopped fresh basil. Serve immediately and ENJOY!!!