This almost-no-bake recipe caught my attention in the most recent issue of Fine Cooking. The only baking is the tart crust… the mousse filling just needs a few hours to set in the fridge, while the peaches have time to marinade.
Instead of a large tart (in a 9-inch springform pan as the recipe calls for), I made some personal-size tarts. (I love serving personal tarts instead of cutting up a larger tart, especially for a tart like this with a fruit topping… there’s no way to cut it elegantly.)
The tart was excellent. A nice balance of savoury (from the greek yogurt in the mousse and balsamic and thyme in the peach marinade) and sweet (from the honey, cream and peaches).
It went perfectly with the suggested wine paring of Gewürztraminer wine.
The shortbread crust was easy to form into the tart pans, though the recipe suggests that in a bind, you can skip the tart crust and serve the mouse and peaches on their own… definitely something to throw into the dessert repertoire!