Creamy No-Bake Peach Tart Recipe

Cook Time: 10 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 12 servings.

Crust:

• 9 graham crackers
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch salt
• 1/2 cup sliced almonds
• 8 tablespoons unsalted butter
• 2 tablespoons honey

Filling:

• 1 (0.25 ounce) packet unflavored gelatin powder
• 6 tablespoons cold water
• 3 ripe peaches, pitted and roughly chopped
• 6 tablespoons white sugar, or to taste
• 1 tablespoon freshly squeezed lemon juice, or to taste
• 1/2 teaspoon vanilla extract
• 1/2 cup full-fat plain Greek yogurt
• 2/3 cup heavy cream
• Peach slices and fresh blueberries (optional)

Directions

Step 1: Line a 9-inch tart pan with a removable bottom with a round of parchment paper. Lightly grease both the pan and the parchment paper.

Step 2: To prepare the crust, place graham crackers, cinnamon, nutmeg, and salt into the bowl of a food processor and process until fine crumbs form.

Step 3: Place sliced almonds in a skillet over medium-low heat. Cook, stirring constantly, until almonds are toasted (about 5 minutes). Remove from heat and transfer almonds into the food processor bowl with the graham cracker crumbs. Pulse until the mixture is well combined.

Step 4: Melt butter in the skillet using the residual heat or, if necessary, place the pan over low heat just until the butter is melted. Add the melted butter and honey to the food processor bowl and pulse until the mixture is thoroughly combined.

Step 5: Pour the crust mixture into the prepared tart pan. Press it firmly and evenly into the bottom and up the sides of the pan. Place the tart pan on a small baking sheet or cutting board and freeze for at least 15 minutes until the crust is firm.

Step 6: For the filling, place the gelatin and cold water in a saucepan and let it stand for 5 minutes to allow the gelatin to bloom.

Step 7: Meanwhile, add peaches, sugar, lemon juice, vanilla extract, Greek yogurt, and heavy cream into the jar of a high-powered blender. Blend until smooth (about 1-2 minutes). Taste and adjust with more sugar or lemon juice, if needed, and blend again to combine.

Step 8: Place the saucepan with the gelatin over low heat and stir constantly until the gelatin dissolves (1-3 minutes). With the blender running on low speed, carefully pour the gelatin mixture into the peach mixture. Gradually increase the blender speed to high and blend for an additional 30 seconds.

Step 9: Remove the tart crust from the freezer. Carefully pour the peach mixture into the crust, filling it up to the lip of the crust. You will have extra peach filling; pour this into a ramekin or small dessert bowl and refrigerate until set. This extra filling can be enjoyed as a separate dessert once fully chilled.

Step 10: Refrigerate the tart (uncovered) for at least 6 hours or overnight to allow it to set.

Step 11: When ready to serve, remove the tart from the pan and peel away the parchment paper. If desired, top the tart with fresh peach slices and blueberries just before serving.

Nutrition Facts (per serving):

Calories	221
Total Fat	16g (20%)
Saturated Fat	8g (41%)
Cholesterol	36mg (12%)
Sodium	49mg (2%)
Total Carbohydrate	18g (7%)
Dietary Fiber	1g (5%)
Total Sugars	14g
Protein	4g (7%)
Vitamin C	3mg (4%)
Calcium	42mg (3%)
Iron	0mg (3%)
Potassium	154mg (3%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The History of the Creamy No-Bake Peach Tart

The creamy no-bake peach tart is a modern adaptation of traditional fruit tarts, which have been enjoyed in Europe for centuries. While classic tarts often involve baking a pastry shell filled with custard or cream, the no-bake version emerged as a convenient alternative in the mid-20th century, particularly in American kitchens. Leveraging the rise of refrigeration and gelatin-based desserts, home cooks discovered that combining fresh fruit with creamy fillings could produce an elegant dessert without requiring an oven. Peaches, a fruit with a long history tracing back to China and later popularized in Europe and the United States, became a natural choice for this refreshing, summer dessert.

Regional Variations and Features

This dessert has subtle regional differences depending on the availability of ingredients. In the Southern United States, the tart often features freshly harvested peaches at their peak ripeness and may incorporate local honey or pecans in the crust. In California, where peaches are abundant, the tart may include a mix of stone fruits, such as nectarines or plums, alongside peaches. The Mediterranean version sometimes swaps the graham cracker crust for crushed amaretti biscuits or shortbread, offering a slightly almond-flavored base that complements the fruity filling. Despite these variations, the hallmark remains a creamy, lightly sweetened filling paired with a crisp, buttery crust.

Differences from Similar Desserts

Unlike traditional baked fruit tarts, the no-bake peach tart uses a gelatin-stabilized cream filling, which allows the dessert to set in the refrigerator rather than the oven. Compared to cheesecakes, which often require a longer setting time and heavier cream cheese base, this tart is lighter, fruitier, and more refreshing. It also differs from fruit parfaits, which layer ingredients in a glass, because the tart combines a firm crust and smooth, uniform filling, creating a visually appealing slice that holds its shape. The use of Greek yogurt and whipped cream gives the filling a delicate texture, striking a balance between richness and fruitiness.

Where It Is Commonly Served

The creamy no-bake peach tart is a popular choice for summer gatherings, brunches, and outdoor celebrations due to its light texture and ease of preparation. It is frequently featured at family dinners, holiday potlucks, and garden parties, often accompanied by fresh berries or a drizzle of honey. Its no-bake nature makes it particularly attractive for hot climates, where traditional baked desserts might be less practical. Upscale restaurants and patisseries occasionally offer a refined version with edible flowers or caramelized peach slices, transforming the humble dessert into a gourmet treat.

Interesting Facts

• The combination of gelatin and fruit was first popularized in the early 20th century as a method of making chilled desserts more stable and appealing.
• The tarts graham cracker and almond crust adds a nutty aroma that contrasts beautifully with the creamy filling, a flavor pairing that has made this dessert a classic.
• Using Greek yogurt in the filling adds a subtle tang, making the dessert more balanced and less sweet than typical custard-based tarts.
• No-bake tarts like this one have inspired other variations, including chocolate mousse tarts and berry cream tarts, demonstrating the versatility of chilled, layered desserts.
• Peaches used in this tart are best at peak ripeness, as underripe peaches will lack the sweetness and aroma that define its signature flavor.

FAQ about Creamy No-Bake Peach Tart Recipe